Cinnamon swirl bread. It’s awesome, it’s efficient. The perfect morning-meal-on-the-go wrapped up in a swirl of cinnamon goodness. Plus it’s really fun to make, very Little House on the Prairie with all the yeast and the kneading and the rising. But banana bread is really great too, especially when you have a few speckled numbers in your fruit bowl waiting to be loved. So why not put the two together? Say hello to Cinnamon Swirl Banana Bread as your new breakfast companion.
I absolutely love yeast breads. While they’re a little more time consuming to make, the result totally pays off in a light and fluffy way. Also in a bit of a flour explosive way, too. Be prepared to be covered. In this bread, the yeast also compensates for the use of white whole wheat flour so the texture isn’t gummy or too dense.
By the same token, this number is a great, healthy way to kick start the morning or any time of day. Using minimal sugar and Greek yogurt and smashed bananas rather than refined fats or oils, I’m a huge fan of sawing off a huge piece, straight from the oven, and letting all my troubles melt away in a gooey cinnamon fashion. Now I’m not advocating stress eating BUT it does help when you have a warm healthy loaf of cinnamon swirl banana bread ready for the taking!
Cinnamon Swirl Banana Bread
Yield: 1 loaf
- 1/2 cup warm water
- 3 teaspoons yeast
- 1/4 cup granulated sugar
- 1/4 cup Greek yogurt
- 1/2 cup mashed overripe bananas (about 2 bananas)
- 3 3/4 cups white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 teaspoons cinnamon
- 1/2 cup brown sugar
- Combine water, yeast, and a pinch of sugar in a small bowl and set aside.
- In a separate bowl, whisk the yogurt, smashed bananas, granulated sugar, and vanilla. Add flour, salt, and yeast mixture stirring until combined
- Remove dough from bowl and place on a floured, flat surface. Knead for about 8 minutes until dough is smooth and elastic, adding more flour as needed to prevent dough from sticking
- When finished, form dough into a ball and place back in the bowl. Cover with plastic wrap or a dish towel to rise for about 1 hour
- After risen, re-flour the surface and roll dough into a large rectangle, about 9×15. Combine brown sugar and cinnamon and spread evenly over the dough, leaving a small margin on the top edge farthest away from you
- Spread a bit of water over the empty margin for dough to stick together. Starting with the edge closest to you, roll dough up to the empty margin, pinching to seal
- Spray a loaf pan with non stick cooking spray and place the loaf inside and allow it to rest for about 30 minutes
- Preheat the oven to 325 degrees F. Bake loaf for about 30 minutes until golden brown. Serve warm!