Serious Eats: Recipes
Bread Baking: Banana Cinnamon Bread
It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer, but sometimes the response is, "Banana bread again?" You could make banana muffins, but who are we fooling? That's just banana bread in a different form.
You could make banana cake, but that's a different column.
Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »
Instead, you can bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack.
If you don't have Greek-style yogurt, you could use regular yogurt. But since regular yogurt has more moisture, you might need to add a bit more flour to compensate. The dough should be soft and supple, but not sticky when you're done kneading.
The scent when this bread is baking is amazing, with the banana and the cinnamon mingling with the sweet yeastiness. The only thing better is eating it.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.