A fresh new idea for using old grotty bananas, Yeasted Banana Cinnamon Swirl Bread, a moist yeast bread. Great for snacking and using up old(er) bananas. Make some!

 

Oh yeah I have those kids, if one likes something the other naturally despises it, you know those kids, or maybe you were those kids? One loves eggs the other is “meh”, one loves steak the other is “no thanks”, one loves DOING, the other is content with reading all day. And it goes on and on and on, but lets get to the point, I have one who loves bananas and the other is adamantly opposed to them but I keep buying them. I keep buying them because they’re so dang handy to throw in the car for a quick power up snack and they come in their OWN container no baggie needed. Then of course it always comes down to the last 2-3 bananas quietly melting into a brown goo in the pantry. I toss them in the freezer for baking at a later date and to be truthful that later date often finds me with 10-15 bananas in the freezer. So I’ve made a pledge to stop tossing them in the freezer and to start using them immediately, and in more things besides One Bowl Chocolate Chip Banana bread, muffins and Monkey Bars.

I found this amazing and pretty much perfect recipe for Banana Cinnamon Bread by Donna Curie over on Serious Eats. Right out of the gate I found a perfect recipe. Moist yeast bread with a hint of banana and a lovely simple cinnamon swirl. The only thing I changed was using butter to grease my pan, I don’t use spray because I don’t like the over spray everywhere. One tip from me though, do not let this cool in the pan, the bottom will get soggy. I had to leave to gather kids from school as soon as it came out of the oven, when I got back 45 minutes later the bottom was soggy.

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Yeasted Banana Cinnamon Swirl Bread
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Course Breakfast, Snack
Cuisine American
Servings
slices
Ingredients
Course Breakfast, Snack
Cuisine American
Servings
slices
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. in the bowl of a stand mixer fitted with the paddle mix the water with the yeast and a pinch of sugar, let it rest and start to foam for a few minutes
  2. then add the rest of the sugar, yogurt, bananas, oil--and mix well
  3. switch to the bread hook
  4. add in the flour and the salt and knead until the dough pulls away from the bowl
  5. then add the oil and continue to knead until the dough is soft and shiny
  6. turn into a well oiled bowl, cover and let rise until doubled in size
  7. before the dough is done rising grease a 9 inch loaf pan
  8. once double punch dough the dough, knead lightly and pat out the dough on the counter into a roughly 15x9 rectangle, mix the brown sugar and cinnamon together and sprinkle over the rectangle leaving one 15 inch edge free of sugar
  9. roll the dough the sugared 15 inch side towards the non sugared side, once you reach the unsugared side pinch the loaf closed
  10. place seam side down in the prepared bread pan, cover, and let rise until about double
  11. preheat over to 325˚ while the bread rises
  12. when it's ready bake for 35-40 minutes or until it's nice and brown
  13. let it rest for 5-10 minutes and then ease it out of the pan to a cooling rack and let it cool before slicing

And the one who doesn’t like bananas ate two slices for a snack before heading out to kayak in the rain puddle in the woods, he didn’t even mention that it tasted like bananas. And of course he tipped over his brother, the one who DOES like bananas and also ate two slices for a snack, in the kayak in the puddle in the woods, because that’s what brothers do. And no for the third year in a row we don’t have snow in Alaska, it’s rather disappointing.

 

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