Spice Swirl Yeast Banana Bread

A Yummy Yeast Banana Bread Swirled With Warm Fall Spices

Bananas, bananas, we have more bananas… and all I want are warm fall spices! So what does one do? Create a spicy swirl bread using my Yeast Banana Bread recipe!

The use of pumpkin-pie spice makes this bread especially yummy!

Spice Swirl Yeast Banana Bread

0 from 0 votes
Recipe by Loreta Wilson / GingerbreadArtist Course: BreadCuisine: DinnerDifficulty: Intermediate


Total time



Spice Swirl Yeast Banana Bread


  • 7 – 8 cups All-Purpose Flour (910g – 1,040g)

  • 2 pkgs Active dry yeast (4 1/2 teaspoons)

  • 3/4 cup Milk (whole or 2% is preferred)

  • 1/2 cup Butter (113g)

  • 1/2 cup Granulated Sugar (100g)

  • 1 teaspoon Salt

  • 2 whole Eggs

  • 3 medium Bananas (375g)

  • Spice Swirl
  • 2 Tablespoons Butter (melted) (28g)

  • 1 Tablespoon Pumpkin Pie Spice

  • 1/2 cup Granulated Sugar (100g)

  • Egg Wash (for crust before baking)
  • 1 whole Egg

  • 1 teaspoon Water


  • Making the dough
  • Attach paddle to mixer. In mixer bowl combine 2 cups of flour and dry yeast. Turn mixer on for a few seconds to combine.
  • In a saucepan stir together milk, butter, sugar, and salt. Heat on medium just until warm (approx. 110-115F)

    When the butter is half melted, I remove from heat.
  • When butter is completely melted, slowly add to flour mixture.
  • Add warm milk mixture to the flour mixture, and mix for a few seconds until combined. Add eggs, one at a time, and beat on low for 30 seconds. Add mashed bananas. Scrape the bowl and beat another 3 minutes on medium-high. The dough will look gloppy.
  • Remove the paddle, and attach the dough hook.
  • Dump in 5 cups additional cups of flour (reserve the 1 cup of flour), and knead the dough for 6 to 8 minutes. If using a Kitchen-Aid mixer, use the 2 setting (it has the most umph for kneading dough).

    The dough will look mucky, but trust me, it will incorporate. Just let the mixer run.
  • A minute or so before the time is up for kneading, check the dough. If the dough still looks sticky add a little flour and let the mixer knead into the dough. If the dough continues to look sticky continue to add flour, a little at a time.

    Because the size of the banana can change the amount of flour needed, you may need to add more than 1 cup if the bananas were on the large size.
  • Remove dough from mixing bowl, and shape into a ball. Place dough ball into a well buttered (or greased) glass bowl, turn once so all sides are buttered/greased.
  • Cover dough with a clean kitchen towel, and let rise in a warm place until double in size (about an hour).

    To create a warm place, place bowl of dough in a cold oven and set a pan of hot-water underneath the bowl of dough, and close the oven door. This will create a warm draft-free environment.
  • When dough has doubled in size, remove from the warm space and place bowl of dough onto kitchen counter. Remove kitchen towel cover.
  • Now the fun part, punch down the dough, deflating the big ball of dough (yes, this is my fist punched down into the ball of dough)
  • Remove deflated ball of dough from the bowl, and divide into two balls. Lightly cover with a dish towel and let rest for 10 minutes.
  • Shaping the loaf
  • Mix spice and sugar. With a rolling pin and lightly floured surface, roll into a 9″x17″ rectangle. Brush dough with half of the melted butter, and sprinkle with half of the sugar/spice mix. Roll-up jelly-roll style, starting with a short side. Pinch seam to seal. Cut slits, and place loaf in greased 9×5″ loaf pan, seam side down.

    Repeat with second ball of dough.
  • Cover with kitchen towel and let rise in a warm place until doubled in size, approximately 40-60 minutes. Preheat oven to 350 degrees.
  • Beat remaining egg with water, and brush over the pre-baked loaves of bread.
  • Bake at 350F for 40-45 minutes or until golden brown. Half-way through the bake time, place foil lightly over the top of each loaf to prevent over-browning.
  • Let cool on wire racks then slice as desired!


Did you make this recipe?

Tag @_gingerbreadartist on Instagram and hashtag it #CookiesByGingerbreadArtist

Like this recipe?

Follow us @GingerbreadArtist on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.