How to Make Cinnamon Swirl Banana Bread Sourdough Focaccia Bread

There’s something incredibly comforting about the smell of freshly baked bread wafting through the house, isn’t there? Today, I’m excited to share with you my delightful recipe for Cinnamon Swirl Banana Bread Sourdough Focaccia Bread. This unique twist on traditional focaccia combines the rich flavors of banana and cinnamon, making it perfect for cozy treats or brunch gatherings. Plus, it’s a fantastic way to use up that sourdough discard! So, grab your apron and let’s dive into this delicious adventure!

Why You’ll Love This Recipe

• It’s a delightful fusion of banana bread and focaccia, making it a unique treat.
• Perfect for brunch or as a cozy snack with your favorite cup of tea or coffee.
• Easy to make, even for beginners, and a great way to use sourdough discard.
• Can be customized with chocolate chips or nuts for added flavor.
• It’s a fun baking project that the whole family can enjoy together!

Ingredients

To make this scrumptious Sourdough Focaccia, you’ll need the following ingredients:

• 550g AP flour or bread flour
• 375g room temp water
• 250g mashed ripe banana
• 110g active sourdough starter
• 10g salt
• 1/3 cup melted butter
• 1/3 cup brown sugar
• 1 tbsp cinnamon
• Chocolate chips for topping (optional)
• Avocado oil or melted butter for drizzling

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

How to Make the Recipe

Now, let’s get to the fun part—baking! Follow these simple steps to create your own Cinnamon Swirl Banana Bread Sourdough Focaccia:

1. Start by mixing together the water and sourdough starter in a large bowl with a wooden spoon or dough whisk.
2. Once that is bubbly, add in the mashed banana, flour, and salt. Stir together until it forms a wet and shaggy dough.
3. Cover the bowl with a tea towel and let it rest for 30 minutes at room temperature.
4. After 30 minutes, do your first set of stretch and folds. This dough is EXTREMELY wet and loose, and it will seem difficult to do the folds. I do about 8 stretch and folds, then cover the bowl again and let sit for another 30 minutes.
5. Repeat step 4, 3 more times until you have done a total of 4 sets of stretch and folds.
6. Cover the bowl and let it rest at room temperature for 6 hours or overnight if your house is under 20 degrees Celsius. You want the dough to have doubled in size and be nice and jiggly when you shake the bowl.
7. Remove the tea towel and cover the bowl with plastic wrap so that no air gets in. Place the bowl of dough in the fridge for a minimum of 8 hours or up to 48.
8. 1-2 hours before you are ready to bake, remove the dough from the fridge. Flip the dough into a 9×13 pan that has been lined with parchment and drizzled with oil or melted butter. Cover with a tea towel and let sit at room temperature.
9. While the dough is resting, preheat the oven to 425F.
10. In a small bowl, stir together the 1/3 cup melted butter, brown sugar, and cinnamon.
11. When the dough is ready, drizzle the top of it with a bit more oil or melted butter just so it is not so sticky. Gently dimple the bread with your fingers, then pour the cinnamon mixture all over the bread.
12. If using chocolate chips, sprinkle as many as you would like over the top of the bread. Bake in the oven for 25 minutes or until slightly golden on the edges.
13. Allow the bread to cool for a few minutes before removing it from the pan and slicing into squares. Enjoy warm!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Cinnamon Swirl Banana Bread Sourdough Focaccia turns out perfectly:

• Make sure your sourdough starter is active and bubbly for the best results.
• Don’t rush the resting times; they are crucial for developing flavor and texture.
• Feel free to experiment with different toppings like nuts or dried fruits for added texture.
• If you’re short on time, you can use a store-bought sourdough starter.
• For a fun twist, try adding a drizzle of honey or maple syrup on top before serving!

How to Serve

This delicious focaccia is perfect for a variety of occasions! Here are some serving suggestions:

• Serve warm with a pat of butter for a delightful breakfast treat.
• Pair it with your favorite soup or salad for a comforting lunch.
• Slice it into squares and serve it at your next brunch gathering alongside White Chicken Enchiladas or Healthy Chicken and Broccoli Chinese Takeout.
• Enjoy it as a sweet snack with a cup of coffee or tea in the afternoon.

Make Ahead and Storage

If you want to prepare this recipe ahead of time, here are some tips:

• The dough can be made and stored in the fridge for up to 48 hours before baking.
• Once baked, store any leftovers in an airtight container at room temperature for up to 3 days.
• You can also freeze the baked focaccia for up to a month. Just thaw it at room temperature before enjoying!

So there you have it! A delightful and easy way to enjoy the flavors of banana and cinnamon in a unique focaccia bread. I hope you give this recipe a try and share it with your loved ones. Happy baking!