Honey Banana Cinnamon Swirl Bread

I participated the first challenge of Joy the Baker's Baking Bootcamp and it was SO MUCH FUN and DELICIOUS. The baking bootcamp consists of four baking challenges. You have to bake each recipe and post a photograph of it on Instagram with the hashtag #bakingbootcamp. Each challenge you participate in equals one entry into a giveaway for King Arthur Flour and a Baking Essentials Box!! The first challenge was to bake a triple berry cinnamon swirl bread, you can see mine here and below! Isn't it beautiful?! I think so. I really hope I win!!!!!!!!

IMG_7181.JPG
DSC_0918.JPG
DSC_0923.JPG
DSC_0925.JPG

After I made Joy's triple berry version, I decided to play around with the recipe and I came up with this Honey Banana Cinnamon Swirl Bread! How is it different you ask? Well.... I used almond milk instead of whole milk, swapped out white sugar for brown sugar, used bananas instead of berries and added HONEY. I've been obsessed with honey lately... It's my new favorite sweetener (because it's magically delicious). The honey and bananas are so gooey, creamy and sweet! Make both breads (and share them with your friends/family/coworkers because you will have tons of bread) and let me hear your thoughts! I'd love that! Oh and go participate in the baking bootcamp because you could win amazing prizes!!

DSC_0006.JPG
DSC_0904.jpg
DSC_0971.JPG
DSC_0990.JPG

Honey Banana Cinnamon Swirl Bread

Makes one loaf (8 slices). 303 calories per slice.

Dough Ingredients:

- one packet (2 1/4 tsp) active dry yeast

- 1 tbsp granulated sugar

- 3/4 cup unsweetened plain almond milk

- 1 large egg yolk

- 2 tbsp salted butter, melted

- 2 1/4 cups all purpose flour

- 1/2 tsp salt

- a little bit of olive oil (to coat the bowl)

Filling Ingredients:

- 1/4 cup salted butter, softened

- 1/4 cup dark brown sugar

- 3 tsp cinnamon

- 2 cups sliced (1/4 inch thick) banana from about three large peeled bananas

- 2 tbsp honey

Directions:

1. In a 2 cup liquid measuring cup (or a small bowl), mix yeast with sugar then stir in warmed almond milk. Add the egg yolk and melted butter to the measuring cup and whisk together until completely combined. Let the mixture sit for about five minutes. After five minutes, the mixture should be foamy and frothy.

2. In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Pour almond milk mixture over the dry ingredients then mix using your dough hook on low speed until well combined.

3. Once the mixture pulls away from the sides of the bowl and starts to form a ball, increase the speed to medium-low and knead dough for about 5-7 minutes (the dough ball should be smooth and damp but not too sticky).

4. Grease a new medium sized bowl with a little bit of olive oil then place dough ball inside. Cover the bowl and let sit in a warm area for about one hour so the dough can rise. The dough should double in size. 

5. While the dough is rising, cream together the butter, cinnamon and brown sugar then set aside.

6. Preheat oven to 375 F and grease a 10 inch cast iron skillet then set side.

7. Once the dough has doubled in size, place it on a lightly floured work surface and roll out the dough into a 18x12 inch rectangle using a rolling pin.

8. With a spatula, spread the butter mixture evenly over the rectangle leaving a one inch border around the edges. Scoop the banana slices over the butter spread then drizzle honey over the bananas.

9. Using your hands and starting with the longest side, roll up the dough into a long 4 inch wide log.

10. Cut the log in half (length-wise) using a sharp knife, leaving the top one inch edge uncut.

11. Begin braiding the two pieces by slowly lifting the left strand over the right strand. Repeat braiding until you reach the ends of the strands. Seal the ends of the two strands together by pressing them into one another. Join the top and bottom ends of the log together to form a circle with the braided dough. Press these ends together so they seal.

12. With two HUGE hands, four girl sized hands, or a pancake spatula (this spatula has seriously saved my life in the kitchen like five times... best spatula everrrrr), move the braided dough ring to the greased cast iron skillet.

13. Brush the ring with the beaten egg then bake for 25-30 minutes or until golden brown and bubbling. Allow to cool for at least 30 minutes before slicing and serving!

14. Enjoy with a delicious cup of coffee!

[Recipe adapted from Joy the Baker]

DSC_0553.JPG
DSC_0671.jpg
DSC_0606.JPG
DSC_0674.JPG

Sprinkle

DSC_0677.JPG

Plop

DSC_0825.jpg

Roll

DSC_0832.jpg

Spread

DSC_0808.jpg
DSC_0813.jpg
DSC_0822.JPG

Sugar cinnamon butter spread. OMG.

DSC_0844.JPG
DSC_0852.jpg

THIS

DSC_0856.jpg

WAS

DSC_0858.jpg

SO

DSC_0863.JPG

DIFFICULT....

DSC_0867.JPG

But I did it!!!! And you can too!!!!!!

DSC_0873.JPG
DSC_0906.jpg
DSC_0955.JPG
DSC_0972.JPG
DSC_0989.JPG

So geometrical... (I have no idea what I'm talking about it but I like it)

DSC_0975.JPG

Have a slice (^). And then another ;)

DSC_0014.JPG

Picture overload as always... I have such a hard time picking my favorites so I share TONS. Hope you don't mind too much... :)

Do yourself a favor and make this sweet and scrumptious bread this weekend then let me hear your thoughts!!! You can also Instagram a picture of your creation and tag me in the comments (@adrisays) or use the hashtag #appetitesanonymous. Y'all are awesome!

Make sure to subscribe if you like what you see because that makes me happy! Yeehaw for Fridays!

- A