Banana bread with your morning cup of tea or coffee sounds perfect! This yeast bread will make you feel like you are enjoying your favorite banana bread, but without all the sugar. Each bite holds the flavor of banana, and pure happiness! With all the flavors included in this recipe, there is no need for butter or jam. Time to do that little dance of happiness with a thick slice of Banana Cinnamon Swirl Bread.
There are days when I crave my favorite sugary treats. One weakness I have is homemade banana bread, like my mom used to make. The trouble is, the family recipe contains a large amount of sugar. Sometimes it just doesn’t work to mess with a family recipe. So instead I made a banana bread that will satisfy my craving, and contains minimal sugar….PERFECT!!
It has been way too long since I have made homemade bread. Making homemade yeast bread can be a long drawn out process, but so worth it in the end. Actually, I decided yesterday after my first try at this recipe that making bread is one of my favorite things to create in the kitchen! I provided you with step-by-step images, along with the recipe instructions. If you are a visual learner, like myself, this will help you see how it all comes together.
Bread can be a challenge for some, but don’t give up. After a while you start to understand what the dough should look and feel like. Here are a couple of my bread recipes I have shared here at Cafe Terra: Homemade Rosemary Ciabatta, Homemade New York Style Bagels, Red Star Yeast Batterway Dill Rolls.
- For Bread:
- 4 cups bread flour
- 2 Tbsp canola oil
- 1½ cups water (water should be 120 to 125 degrees F)
- 1¼ tsp kosher salt
- 2 Tbsp pure cane sugar
- 1 Tbsp cinnamon
- 2¼ tsp active dry yeast
- For Swirl Filling:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 large bananas
- About ¼ tsp nutmeg (sprinkle over filling)
- About 1 Tbsp cinnamon (sprinkle over filling)
- About ⅓ cup brown sugar (sprinkle over filling)
- In kitchenaid mixer: add water and oil, next add flour, then add sugar, salt, and cinnamon on one side of flour away from yeast, add yeast on other side of flour.
- Mix ingredients together with paddle for 2 minutes.
- Change to bread hook and knead bread for 8 minutes. Dough should be soft, maybe just slightly sticky.
- Bring dough into a ball, place in bowl with 1 Tbsp of canola oil, and cover all the sides of the dough.
- Cover dough with damp towel and let sit in warm area for about 1 hour, or until dough is doubled in size.
- Preheat oven to 375 degrees F.
- After dough has doubled in size, punch down dough with fist, with lightly floured hands carefully work dough in hands until air pockets are free. Do not over work the dough.
- Roll out dough until about ¼ inch thick.
- In small bowl: mash banana with softened butter.
- Spread butter/banana mixture on rolled out dough. Then lightly sprinkle nutmeg on surface of dough, next sprinkle cinnamon around, and then add brown sugar on surface of dough.
- Carefully roll dough, and tuck in the ends so roll is even.
- Keep tip of roll together and cut rest of roll down the center, (it will be messy from the banana butter mixture.)
- Twist together the two halves, almost like you are braiding them together.
- In a larger bread loaf pan that has been sprayed with cooking spray, add twisted dough.
- If you have a standard size bread loaf pan, you will need to cut the twisted bread in half and add one to each greased pan.
- In larger bread loaf pan, bake for 45 minutes to 1 hour depending on oven (bread should be 200 degrees F internally.)
- If you use two standard size bread loaf pans, you will bake for 30 to 40 minutes depending on oven (bread should be 200 degrees F internally.)
- Optional: Brush top of bread with butter and sprinkle with brown sugar.
- Let cool.
- Carefully remove from pan.
When you add the banana mixture, it will be very soft and very messy, but so worth it in the end.
The top of my loaf was too dark, if your loaf starts to darken on top, place a piece of foil on top of bread to help from burning.