The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cinnamon Swirl Bread Attempt and Banana Bread

Sugarowl's picture
Sugarowl

Cinnamon Swirl Bread Attempt and Banana Bread

I made the Walter Sands white bread from King Arthur in October and tried doing a swirl. I rolled my dough a wee bit too thin in the middle, but it was offset by having a pocket of sugar peeking out at the end. It was gone in 3 days. The only problem I had was that the swirl kept separating from the bread. It was not fun to pull it out of the toaster.

 

 

And today I made a variation of the Better Banana Bread but with a few changes using a recipe from one of Mimi Fix's books. If came out really good. Lightly dense, but not fall apart-y or rubbery.

My Changes:

1. I forgot the butter, but #2 made up for it I guess

2. I used 8oz of sour cream (full fat) in place of the yogurt

3. I used 3 medium bananas at 320g total

4. Brown Sugar 120g which is about 2/3c packed

5. I did use the 1.5cups (180g) of all purpose flour, but I used 30g (1/4c) each of whole wheat and rye. Not enough rye flavor came through, maybe just 60g of Rye next time.

6. I upped the salt to 1tsp

7. I upped the baking soda to 1 tsp since I cut out the baking powder

8. I used 1 tsp of cinnamon. Not enough, maybe use 2tsp next time.

9. Finally I used 1/2c each of dark chocolate chips and peanut butter chips (Reeses has PB chips in the baking aisle now!)

 

Here is the recipe with my changes:

2 eggs

3 medium bananas (320g)

1 cup (8oz) of sour cream, full fat

2/3 packed brown sugar (120g)

1.5 cups (180g) All purpose Flour

1/4 cup (30g) Whole Wheat Flour

1/4 cup (30g) Rye Flour

1 tsp of Salt

1 tsp Baking Soda

1 tsp of Cinnamon (not enough to taste it over the chocolate unfortunately)

1/2 cup dark chocolate chips

1/2 cup peanut butter chips

I used 3 dark, small loaf pans (5"x3"x1.5") so I baked it at 325F for about 40 minutes. It was still under cooked at 30 minutes. Use the same directions as the Better Banana Bread above.

Comments

GaryBishop's picture
GaryBishop

Often a problem. Did you see this KAF hints page?

Sugarowl's picture
Sugarowl

Thank you, I had not seen that. I will read it later. I just followed the Tips part of the recipe that said to use butter, cinnamon and sugar.It called for brown sugar, but I already had white sugar and cinnamon mixed up so I used that instead. I also may have over proofed it as well. I let it rise above the pan so I squashed it down gently before putting it in the oven.

Edit: I just read it. It says to NOT use butter, which is what the recipe said to do. That's confusing, but I'll be using an egg wash next time. :)

Benito's picture
Benito

That’s a great article Gary, thanks for sharing it.

Benny

Benito's picture
Benito

Your loaves look delicious!  I’d love a slice of the banana bread right now.

Benny

Sugarowl's picture
Sugarowl

Thanks Benny. We are starting the 2nd loaf of banana bread tomorrow. My kids would eat it all in one day if I let them, so I froze the other two so I wouldn't have to take it out right away. :)

(Edited to take out the unnecessary ramble.)