Banana Cinnamon Bread

From Serious Eats

  • 1/2 cup lukewarm water
  • 3 teaspoons yeast
  • 1/4 cup sugar
  • 1/4 cup plain yogurt
  • 2 mashed overripe bananas
  • 3  cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla
  • 1 tablespoon olive oil
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

In a large mixing bowl combine the water, yeast, and a pinch of the sugar and set it aside a few minutes to get frothy. Add the remaining sugar, yogurt, bananas, bread flour, salt, and vanilla. Stir and then knead until dough comes together

Add the olive oil and continue kneading until the mixture is smooth, silky, and elastic. Form the dough into a ball and put back into the bowl. Drizzle it with a little oil. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.

Lightly grease a 9 x 5 loaf pan. Flour your work surface and knead the dough a bit, then roll it out into a rectangle about 9 x 15 inches. Mix the brown sugar and cinnamon and spread it evenly over the rectangle, leaving about 3 inches un-sugared at the far end. Roll the dough up, jellyroll-style, so you’ve got a 9-inch long log. Pinch to seal the ends and the seam.

Place the dough seam-side down in the pan. Cover the pan with plastic wrap and let rise until doubled, about 30 minutes. Bake at 325 degrees for 35-40 minutes, until dark golden brown.

Remove the loaf from the pan and let it cool completely on a rack before cutting.

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