Banana Bread Pull-Apart Focaccia (Yeast)

Hand holding a piece of banana bread pull-apart sourdough focaccia drizzled with cream cheese icing

Banana Bread Pull-Apart Focaccia (Yeast)

The same day yeast version of my banana bread pull-apart focaccia, built on my Same Day Focaccia dough. Soft banana dough is pulled into pieces, dipped in vanilla butter, rolled in cinnamon sugar with a hint of nutmeg, and finished with vanilla glaze or cream cheese icing.

Cook Time30

Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: banana bread focaccia, banana bread pull-apart focaccia, banana monkey bread, brunch bread, same day focaccia, sweet pull-apart bread, yeast focaccia

Servings: 20 focaccia balls

Calories: 220kcal

Author: Noelle Reed

Equipment

Digital Kitchen Scale
Large mixing bowl
Instant read thermometer
9x13 inch baking pan
Parchment paper
Small Bowl
Shallow bowl
Plastic wrap or lid
Wire cooling rack

Ingredients

For the Dough

500 g bread flour 4 cups plus 2 tablespoons, spooned and leveled
2 large frozen bananas fully defrosted to room temperature
Warm water as needed to bring the bananas to 375 g total liquid (see notes)
5 g instant yeast 1 1/2 teaspoons OR 6 g active dry yeast (2 teaspoons)
15 g brown sugar packed (1 tablespoon plus 1/2 teaspoon)
10 g vanilla extract 2 1/2 teaspoons
9 g fine sea salt 1 1/2 teaspoons

For the Vanilla Butter Dip

85 g butter melted (6 tablespoons)
5 g vanilla extract for the butter dip 1 1/4 teaspoons

For the Cinnamon Sugar Coating

150 g brown sugar for the coating packed (2/3 cup plus 2 teaspoons)
12 g ground cinnamon 1 1/2 tablespoons
1 to 2 g ground nutmeg 1/2 to 1 teaspoon

Optional Topping

100 g walnuts or pecans coarsely crushed (3/4 cup plus 2 tablespoons)

For the Vanilla Glaze

180 g powdered sugar for the glaze 1 1/2 cups
45 g whole milk or heavy cream 3 tablespoons
5 g vanilla extract for the glaze 1 1/4 teaspoons
Pinch of salt

OR For the Cream Cheese Icing

113 g full fat cream cheese softened (1/2 cup)
120 g powdered sugar for the icing sifted (1 cup)
45 to 60 g heavy cream for the icing 3 to 4 tablespoons
5 g vanilla extract for the icing 1 1/4 teaspoons
Pinch of salt

Instructions

Make the Dough

Instant yeast method.

Weigh your defrosted bananas directly in the large mixing bowl, then add warm water until the combined weight reaches 375 g, and mash until no large chunks remain. Add the bread flour, brown sugar, and vanilla extract, then place the salt on one side of the bowl and the instant yeast on the other so they do not sit on top of each other. Mix until no dry flour remains. The dough will be very wet and sticky, which is exactly right.

Active dry yeast method.

Weigh your defrosted bananas in the large mixing bowl and mash them, then subtract their weight from 375 g to find how much water you need. Warm that water to 100 to 110°F, stir in the active dry yeast with a pinch of the brown sugar, and let it sit for 5 to 10 minutes until foamy. If it does not foam, start over with fresh yeast. Pour the yeast mixture into the bananas, add the bread flour, remaining brown sugar, vanilla extract, and salt, and mix until no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes at room temperature.

Stretch and fold, set 1.

With a wet hand, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the center. Rotate the bowl a quarter turn and repeat for four folds total. Cover and rest 30 minutes.

Stretch and fold, set 2.

Repeat the same four folds around the bowl. Cover and rest 30 minutes.

Stretch and fold, set 3.

Repeat the four folds one more time. The dough should feel noticeably smoother and stronger, and if it still feels slack, give it a fourth set after another 30 minutes.
Cover and let the dough rise at room temperature until doubled, bubbly, and jiggly, about 1 to 1 1/2 hours after the final set. A warm kitchen moves much faster, so watch the dough rather than the clock.

Shape, Proof, and Bake

While the dough rises, line the 9x13 inch pan with parchment paper.
Melt the butter and let it cool slightly, then stir in the vanilla extract and pour it into a small bowl.
In a shallow bowl, mix the brown sugar, cinnamon, and nutmeg for the coating.
Lightly oil your work surface and turn the dough out.
With oiled hands, pull off a golf ball size piece of dough. Dip it in the vanilla butter, let the excess drip off, then roll it generously in the cinnamon sugar until fully coated.
Place the coated piece in the prepared pan and repeat with the remaining dough, they will expand and connect as they proof.
Cover the pan and proof at room temperature for 1 to 2 hours, until the pieces are poofy, touching or nearly touching, and jiggle when you gently shake the pan.
During the last 30 minutes of proofing, preheat the oven to 425°F (220°C) with a rack in the center.
Just before baking, press one dimple into the top of each piece with your fingertip.
If using nuts, sprinkle the crushed walnuts or pecans evenly over the top now.
Bake for 25 to 30 minutes, until deeply golden and the center reaches 200°F (93°C). Check the bottom at about 22 minutes, and if it is coloring too quickly, slide a second baking sheet underneath for the rest of the bake.
Cool in the pan for 10 to 15 minutes before icing.

Make the Vanilla Glaze

Whisk the powdered sugar, milk or cream, vanilla extract, and salt until smooth, adding the liquid gradually until the glaze is drizzly. Pour it over the warm focaccia and serve.

OR Make the Cream Cheese Icing

Beat the softened cream cheese until smooth, then add the powdered sugar, vanilla extract, and salt.
Add the heavy cream a tablespoon at a time until the icing is thick but pourable. Drizzle or spread it over the warm focaccia and serve.

Notes

Why Three Sets of Stretch and Folds

The sourdough version builds strength during its long overnight rise. This yeast dough rises in a fraction of that time, so three sets spaced 30 minutes apart build the same structure and give you a soft, airy crumb.

Water Temperature

Always check your yeast packet, since brands vary. Instant yeast mixed straight into the flour usually calls for very warm water, around 120°F, and the room temperature bananas will cool it down as you mash. For active dry yeast, bloom it in 100 to 110°F water.

How to Hit the Liquid Target

Weigh your defrosted bananas and add water until the total reaches 375 g. If your bananas weigh 200 g, add 175 g water, and if they weigh 220 g, add 155 g water. Two large frozen bananas usually land between 175 and 225 g once defrosted.

No Frozen Bananas

Place unpeeled yellow bananas on a parchment lined baking sheet and bake at 300°F for 20 to 40 minutes, until the skins are completely black and the bananas feel soft. Let them cool completely before using, since hot banana can kill the yeast.

Handling the Sticky Dough

This is a high hydration dough, and sticky is normal. Use damp or oiled hands with quick, gentle movements and resist adding extra flour. If you are using all purpose flour, reduce the total liquid by 10 to 15 g.

Chocolate Chips

Add 100 g mini chocolate chips (1/2 cup plus 1 1/2 tablespoons) at the end of the initial mix, once the dough has come together.

Make Ahead

After shaping, dipping, and coating, cover the pan tightly and refrigerate for up to 12 hours. In the morning, let the pan sit at room temperature for 1 to 3 hours until puffy and jiggly, then bake and ice as written.

Storage

Store leftovers covered at room temperature for up to 2 days. Reheat individual pieces in the microwave for 15 to 20 seconds, or warm the whole pan in a 300°F oven until heated through.

Freezing

Bake without icing, cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature, warm in the oven, and add fresh icing before serving.