This Focaccia Recipe Tastes Exactly Like Banana Bread

This Banana Bread Focaccia is a delightful twist on two beloved baked goods: the rich, chewy texture of classic Italian focaccia meets the sweet, moist flavor of banana bread. Baked in a cast-iron skillet, this hybrid bread has crispy edges, a soft, tender center, and a comforting sweetness that makes it perfect for breakfast, brunch, or an indulgent snack.

Why You’ll Love This Recipe

• Combines the best elements of banana bread and focaccia
• Naturally sweetened with ripe bananas
• Crisp on the outside, soft and fluffy inside
• Baked in a skillet for an easy, rustic presentation
• Perfect for toasting and spreading with nut butter
• A great way to use overripe bananas
• Rich with warm spices and crunchy walnuts
• Can be made ahead and refrigerated overnight
• A crowd-pleaser with a unique twist
• Egg-free and vegetarian-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups bread flour
1 cup whole-wheat flour
1 teaspoon instant yeast
¾ teaspoon salt
¾ cup water
2 medium very ripe bananas, mashed (about 1 cup), divided
2 tablespoons extra-virgin olive oil, divided
⅓ cup packed light brown sugar
3 tablespoons unsalted butter, at room temperature
1 teaspoon ground cinnamon
¼ cup chopped walnuts, plus 4 walnut halves for topping
½ teaspoon flaky sea salt

directions

1. In the bowl of a stand mixer fitted with a dough hook, combine bread flour, whole-wheat flour, instant yeast, and salt.
2. Add water and half of the mashed banana. Beat on low until a shaggy dough forms, about 1 minute. Cover with plastic wrap and let rest for 10 minutes.
3. Beat dough on medium speed until soft and tacky, 6-7 minutes. Add 1 tablespoon olive oil and knead until incorporated. Cover and let rest for 15 minutes.
4. In a separate bowl, mix brown sugar, butter, cinnamon, chopped walnuts, and the remaining mashed banana.
5. Transfer dough to a work surface. Stretch into a 9-inch square. Spoon half of the banana mixture (about ⅓ cup) onto the center.
6. Fold in the corners over the filling and pinch to seal. Place seam-side down in a large bowl. Cover and refrigerate 8-24 hours. Refrigerate remaining banana mixture.
7. One hour before baking, drizzle remaining olive oil in a 10-inch cast-iron skillet. Flip dough into skillet and gently stretch to fill the pan.
8. Let dough rise at room temperature until puffy and bubbly, about 1 hour. Preheat oven to 450°F.
9. Dimple the dough using your fingertips. Dollop remaining banana mixture and place walnut halves on top.
10. Bake until golden brown and crisp on top and bottom, 18-20 minutes. Sprinkle with flaky sea salt.
11. Let cool 5 minutes in the pan, then transfer to a wire rack. Cool at least 15 minutes before slicing and serving.

Servings and timing

Servings: 9
Active Time: 30 minutes
Chill Time: 8 hours
Total Time: 10 hours 45 minutes

Variations

• Chocolate chip twist: Add 1/4 cup mini chocolate chips to the banana filling for a dessert version.
• Nut-free option: Omit walnuts or replace with seeds like pumpkin or sunflower.
• Spiced version: Add nutmeg or allspice for deeper flavor.
• Vegan version: Use plant-based butter and confirm the sugar is vegan.
• Coconut flair: Add shredded coconut to the filling for a tropical taste.

storage/reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Toast slices in a toaster oven or skillet over medium heat until warmed through. Avoid microwaving to preserve the crisp texture.

FAQs

How ripe should the bananas be?

Very ripe bananas with brown spots provide the best sweetness and moisture.

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand, though it will take more time and effort.

Do I have to use whole-wheat flour?

No, you can substitute with all-purpose flour if needed, but whole-wheat adds depth.

Can I freeze this focaccia?

Yes, wrap tightly and freeze for up to 1 month. Thaw and toast to serve.

Is it very sweet?

It’s lightly sweetened, more like a breakfast bread than a dessert.

Can I skip the overnight rise?

The overnight rise helps develop flavor, but you can do a quicker 2-3 hour rise at room temperature if needed.

What can I serve with it?

Delicious with nut butters, yogurt, or even a drizzle of honey.

Can I use a different pan?

A cast-iron skillet gives the best texture, but any oven-safe 10-inch pan works.

How do I know when it’s done baking?

It should be golden brown and crisp on top and bottom. Tap the bottom for a hollow sound.

Why is my dough not rising?

Ensure your yeast is fresh and the dough is kept in a warm environment.

Conclusion

Banana Bread Focaccia is a one-of-a-kind treat that brings together the familiar comfort of banana bread with the rustic charm of focaccia. With its golden crust, tender crumb, and subtly sweet filling, it’s a delightful recipe to surprise and satisfy. Whether you’re looking to shake up your brunch menu or just use up those ripe bananas, this recipe is sure to become a favorite.