Yeasted Banana Cinnamon Swirl Bread
A fresh new idea for using old grotty bananas, Yeasted Banana Cinnamon Swirl Bread, a moist yeast bread with a perfect cinnamon swirl in there too. Great for snacking, toasting and for using up old(er) bananas. Even your NON-banana eating people will like this bread.
Let’s hear it for BANANAS
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.
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.
And Banana Bread!
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 Chocolate Chip Banana Bread with Streusel, One Bowl Chocolate Chip Banana bread, muffins, and Monkey Bars.
All for the Cinnamon Swirl Banana Bread!
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.
- 1/2 cup water, warm, not hot
- 3 teaspoons yeast
- 1/2 cup Sugar
- 1/4 cup sour cream, or greek yogurt
- 2 bananas, overripe &mashed, generally 1/2 cup
- 1 teaspoon vanilla
- 2 3/4 cups of flour, bread flour if you have it
- 1 teaspoon salt
- 1 TBSP olive oil
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 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
- then add the rest of the sugar, sour cream, bananas, vanilla--and mix well
- switch to the bread hook
- add in the flour and the salt and knead until the dough pulls away from the bowl
- then add the oil and continue to knead until the dough is soft and shiny
- turn into a well-oiled bowl, cover and let rise until doubled in size
- before the dough is done rising grease a 9-inch loaf pan
- 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
- roll the dough the sugared 15-inch side towards the non-sugared side, once you reach the unsugared side pinch the loaf closed
- place seam side down in the prepared bread pan, cover, and let rise until about double
- preheat over to 325˚ while the bread rises
- when it's ready bake for 35-40 minutes or until it's nice and brown
- 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
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Serving Size8 slices
Amount Per Serving Calories 369Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 280mgCarbohydrates 74gFiber 2gSugar 26gProtein 10g
This nutrition information was calculated using a computer program, results may vary.