Banana Pull Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 teaspoon kosher salt
02 -
3 nicely ripe bananas
03 -
2 tablespoons melted butter, unsalted
04 -
½ tablespoon quick-rise yeast
05 -
⅓ cup (82g) whole milk, warmed to around 110°F
06 -
2¼ cups (286g) bread flour
→ For the Banana Mix
07 -
3 bananas chopped into tiny pieces
08 -
1 cup (227g) butter, melted
09 -
4 teaspoons ground cinnamon
10 -
2 cups (400g) packed light brown sugar
# Instructions:
01 -
In a medium bowl, squash the bananas. Stir in the yeast, warm milk, and melted butter. Add the flour and salt, and mix until the dough feels sticky.
02 -
Pop your dough into a greased-up bowl, leave it alone, and let it grow to about twice its size—should take roughly an hour.
03 -
Cut the dough into 20 chunks (approx. 40g each). Roll these little pieces into balls about the size of a golf ball on a floured surface.
04 -
In a small bowl, mix up the brown sugar, melted butter, and cinnamon. Pour this all over the dough pieces, making sure to toss until everything's covered.
05 -
Oil up a 10-inch bundt pan. Start layering with diced bananas and the coated dough balls, repeating in thirds. Finally, pour on whatever’s left of the butter mixture.
06 -
Cover the pan with greased plastic wrap. Let the dough sit again until they double in size, about 45-60 minutes.
07 -
Bake at 350°F for 35-40 minutes or until the center hits 190°F on a thermometer. Let it cool for about 10 minutes before flipping onto a plate.
# Notes:
01 -
Takes two rising periods to complete the recipe
02 -
Great to eat warm or at room temperature
03 -
Tastes best the same day it’s made