Description:

Banana yeast bread with cinnamon swirl

Source:

personal files

Serves/Makes:1 loaf

Ingredients

• 1 package active dry yeast
• 1/2 cup (125 ml) warm water
• 1 cup (225 ml) bananas (mashed)
• 1/4 cup (60 ml) sugar
• 1 tsp (5 ml) salt
• 1 egg
• 1/4 cup (60 ml) butter (softened)
• 3-1/2 cups (825 ml) flour (could use a little more)
• 1/4 cup (60 ml) sugar
• 2 tsp (10 ml) cinnamon

Preparation

• Dissolve yeast in warm water.
• Stir in bananas, 1/4 cup (60 ml) sugar, salt, egg, butter and 1-3/4 cups (425 ml) of the flour.
• Beat until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface.
• Knead until smooth and elastic (about 5 minutes).
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Grease well 9 inch x 5 inch x 3 inch loaf pan. Punch down dough.
• Roll into rectangle, 16 inch x 8 inch.
• Mix 1/4 cup (60 ml) sugar with the cinnamon and sprinkle over the rectangle of dough.
• Roll dough up tightly, beginning at narrow side.
• Pinch edge of dough into roll to seal well.
• Place seam side down in pan.
• Cover; let rise until double (about 1 hour).
• Heat oven to 375 degrees (200 C.).
• Bake until golden, about 35 minutes.
• Remove from pan, and brush top with butter.
• If desired, can be frosted with a confectioners' sugar glaze.

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