How to Make Banana Bread Sourdough Focaccia with Vanilla Drizzle

Oh, the joy of baking! There’s something so comforting about the smell of freshly baked bread wafting through the house, especially when it’s something as delightful as Banana Bread Sourdough Focaccia with Vanilla Drizzle. This recipe is not just a treat for your taste buds; it’s a feast for the eyes too! Perfect for breakfast, brunch, or even a sweet dessert, this focaccia is a delightful twist on traditional banana bread. And let me tell you, it’s a fantastic way to use up those overripe bananas sitting on your counter. Plus, if you’re looking for easy pasta recipes to pair with it for a quick family dinner, you’re in for a treat!

Why You’ll Love This Recipe

• It combines the best of both worlds: banana bread and focaccia!
• Perfectly fluffy and moist, thanks to the sourdough starter.
• The vanilla drizzle adds a sweet finishing touch that’s irresistible.
• It’s a great way to impress family and friends at gatherings.
• Can be enjoyed warm or at room temperature, making it versatile.

Ingredients

Gathering the right ingredients is key to making this Banana Bread Sourdough Focaccia a success. Here’s what you’ll need:

• 550g bread flour
• 275g water, room temperature
• 100g active sourdough starter (100% hydration)
• 2 large frozen and thawed bananas, mashed (200g)
• 12g fine sea salt
• 40g brown sugar
• 30g avocado oil
• 1 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 1/2 tsp nutmeg
• 5 TBSP brown sugar
• 1 TBSP ground cinnamon
• 2 TBSP melted butter
• 2-3 tbsp avocado oil
• 1 banana, sliced thin (optional)
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• Flaky sea salt
• 60g powdered sugar
• 1-2 tbsp whole milk or heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the step-by-step process of making this delicious focaccia:

1. Evening (Day 1): In a large bowl, mash the bananas until mostly smooth with some small chunks remaining.
2. Add the water, sourdough starter, avocado oil, vanilla, brown sugar, and mashed bananas. Whisk until well combined.
3. Add the bread flour, salt, cinnamon, and nutmeg. Mix with a wooden spoon or your hands until no dry flour remains. The dough will be quite wet and shaggy.
4. Cover tightly with plastic wrap or a damp towel.
5. First Stretch and Fold: After 1 hour, perform a stretch and fold. With wet hands, grab one side of the dough and stretch it up, then fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 3-4 times total. Cover again.
6. Bulk Fermentation: Let ferment for the remaining 7-11 hours (overnight) at room temperature.
7. Morning (Day 2): Prepare your pan by generously oiling a 9×13 inch pan or large rimmed baking sheet with avocado oil.
8. Prepare Cinnamon Swirl: Mix brown sugar, cinnamon, and melted butter into a paste. Set aside.
9. Transfer Dough: The dough should be bubbly and increased in size. With wet hands, gently transfer the dough to the center of the oiled pan.
10. Cinnamon Swirl: Gently stretch the dough out in the pan to make room for the cinnamon mixture. Evenly spread the cinnamon-sugar paste over the surface of the stretched dough.
11. Envelope Fold in Pan: Fold the top edge of the dough down about 2/3 of the way toward the bottom. Cover with the rest of the cinnamon sugar swirl mixture. Then fold the bottom edge up and over the top fold, just like sealing an envelope.
12. Flip: Flip the folded dough seam-side down in the pan.
13. Second Proof: Cover and let proof for 2-4 hours at room temperature until puffy and jiggly.
14. Baking: Preheat the oven to 425°F (220°C) during the last 30 minutes of proofing.
15. Dimple: Drizzle dough with avocado oil. Use your fingertips to create deep dimples all over the surface.
16. Top: Arrange banana slices over the surface. Sprinkle with brown sugar, cinnamon, and flaky salt.
17. Bake: Bake for 25-30 minutes until golden brown and the internal temperature reaches 200°F (93°C).
18. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
19. Vanilla Drizzle: Whisk powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk if needed.
20. Drizzle over cooled focaccia just before serving.

Pro Tips for Making the Recipe

Here are some tips to ensure your focaccia turns out perfectly:

• Make sure your sourdough starter is active for the best rise.
• Don’t skip the stretch and fold; it helps develop gluten and structure.
• Feel free to experiment with spices; a pinch of cardamom can add a lovely flavor!
• For a more decadent treat, add chocolate chips to the dough.

How to Serve

This Banana Bread Sourdough Focaccia is delightful on its own, but here are some serving suggestions:

• Serve warm with a dollop of softened cream cheese for a creamy contrast.
• Pair it with your favorite coffee or tea for a cozy afternoon treat.
• Slice it up and serve it at brunch alongside 30-minute meals like a fresh salad or creamy garlic pasta.

Make Ahead and Storage

If you want to prepare this focaccia ahead of time, you can:

• Store it in an airtight container at room temperature for up to 3 days.
• Freeze slices wrapped in plastic wrap and then in foil for up to 2 months.
• Reheat in the oven for a few minutes to restore its fluffy texture.

So there you have it! A delicious, easy-to-make Banana Bread Sourdough Focaccia with Vanilla Drizzle that’s sure to become a family favorite. Don’t forget to check out my other recipes like Banana Bread Sourdough Focaccia with Vanilla Drizzle and Healthy Zero Point WW Banana Bread Muffins for more delightful baking inspiration. Happy baking!