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This Focaccia Recipe Tastes Exactly Like Banana Bread

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This Banana Bread Focaccia is a fusion of banana bread and Italian focaccia, baked in a cast-iron skillet for a crispy crust and soft, sweet center. It’s perfect for breakfast, brunch, or an indulgent snack, and is naturally sweetened with ripe bananas and flavored with warm spices and walnuts.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 10 hours 45 minutes
  • Yield: 9 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

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

4 walnut halves for topping

½ teaspoon flaky sea salt

Instructions

  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.

Notes

  • Add 1/4 cup mini chocolate chips for a dessert version.
  • Omit walnuts or replace with seeds for a nut-free option.
  • Add nutmeg or allspice for a spiced version.
  • Use plant-based butter and vegan sugar for a vegan variation.
  • Add shredded coconut to the filling for a tropical taste.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Toast slices to reheat; avoid microwaving to maintain texture.
  • Freeze tightly wrapped for up to 1 month.

Nutrition

Find it online: https://cheftinaskitchen.com/this-focaccia-recipe-tastes-exactly-like-banana-bread/