Vegan Banana Bread Focaccia: A Unique Twist on Sweet and Savory

This Vegan banana bread focaccia is the perfect mash-up you didn’t know you needed! With the tender sweetness of banana bread and the airy, golden crust of focaccia, this recipe blends two favourites into a truly unique treat.

We first experimented with this recipe during a weekend baking session, driven by a surplus of overripe bananas and a craving for something different. The result? A deliciously moist bread enriched with bananas, cinnamon, walnuts, and a hint of brown sugar. Baking it in a cast-iron skillet gives it irresistibly crisp edges. It’s become a go-to for family gatherings and breakfast spreads alike!

Why You’ll Love This Banana Bread Focaccia

This recipe is full of reasons to love it, from its versatility to its crave-worthy flavor. Here’s why we think you’ll be just as smitten as we are:

• Natural sweetness: Mashed bananas bring a wholesome sweetness while keeping the dough moist and tender.
• Sweet meets savory: Olive oil and flaky sea salt balance the caramelized banana and cinnamon filling perfectly.
• Simple yet unique: You don’t need to be an expert baker to enjoy this creative twist on traditional recipes!
• Perfect for any time of day: Enjoy it as a breakfast bread, snack, or even a dessert with a drizzle of honey.

Recipe Information

• Cuisine: American, Inspired
• Servings: 9 servings
• Prep Time: 30 minutes
• Total Time: 10 hours 45 minutes

What You’ll Need

Before you start baking, gather these ingredients. Having everything on hand will make the process smooth and enjoyable:

• 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

How to Make Banana Bread Focaccia

Follow these steps, and you’ll have a beautifully baked focaccia that’s as unique as it is delicious:

1. Mix the dough: Combine flours, yeast, and salt in a stand mixer. Add water and half the mashed banana. Beat on low until a shaggy dough forms. Cover and let it rest for 10 minutes.
2. Knead and rest: Knead the dough on medium speed until soft and tacky, about 6-7 minutes. Add 1 tablespoon of olive oil and knead to incorporate. Cover and let rest 15 minutes.
3. Prepare the filling: Mix the brown sugar, butter, cinnamon, walnuts, and remaining half cup of mashed banana in a small bowl.
4. Fill the dough: Stretch the rested dough into a square. Place half the banana mixture in the center, fold up the edges, and pinch to seal. Transfer the dough seam-side down to a bowl, cover, and refrigerate for 8-24 hours.
5. Shape and proof: One hour before baking, coat a 10-inch cast-iron skillet with 1 tablespoon olive oil. Gently stretch the dough to fill the pan, pressing out air bubbles. Let rise at room temperature for 1 hour.
6. Bake: Preheat oven to 450°F. Dimple the dough, spread the remaining banana mixture on top, and arrange walnut halves. Bake for 18-20 minutes until golden. Sprinkle flaky sea salt on top and let cool slightly before serving.

Tips for Perfect Banana Bread Focaccia

Here are a few tricks to ensure your focaccia bakes up beautifully every time:

• Use ripe bananas: Overripe bananas are sweeter and moister, which adds perfect flavor and texture to the dough.
• Don’t rush the rise: The slow overnight fermentation helps develop complex flavors and the ideal texture.
• Get creative: Add a handful of chocolate chips to the filling for a decadent twist.
• Check your skillet: A cast-iron skillet ensures even baking and crispy edges. Don’t skip the olive oil for that signature crust!

Variations and Storage Tips

This banana bread focaccia is versatile, and with a few tweaks, you can make it entirely your own!

Customization Ideas:

• Swap walnuts for pecans or almonds.
• Add shredded coconut for a tropical twist.
• Add a dusting of powdered sugar for dessert presentation.

Storage Tips:

• Room temperature: Store leftovers in an airtight container for up to 2 days.
• Freezing: Cut into portions, wrap tightly, and freeze for up to 1 month. Reheat in the oven or toaster.
• Reheating: Warm slices in a 350°F oven for 5-7 minutes for that fresh-baked feel!

Nutrition Highlights

This recipe isn’t just delicious—it’s nourishing too!

• Vitamins and minerals: Bananas add potassium and vitamin C, while whole-wheat flour brings fiber to the table.
• Healthy fats: Walnuts and olive oil provide heart-healthy fats.
• Moderate sweetness: Brown sugar keeps things sweet but balanced—no overload here!

Frequently Asked Questions

Can I make this gluten-free?

We recommend using a high-quality gluten-free bread flour blend for the best results. The texture may vary slightly, but it’s worth experimenting!

Do I need a stand mixer?

While a stand mixer makes kneading easier, you can knead by hand. Just ensure the dough is soft, slightly tacky, and well-mixed.

What makes this focaccia sweet and savory?

The sweetness comes from bananas and brown sugar, while the olive oil, flaky sea salt, and skillet-baked crust add a savory balance.

Can I use a different pan instead of cast iron?

If you don’t have a cast-iron skillet, use a baking pan with similar dimensions, but the crust might not be as crisp.

Try It and Share Your Creations!

We can’t wait for you to try this banana bread focaccia. It’s a wonderful way to use up overripe bananas and impress anyone at your table! Let us know how it turned out for you by leaving a comment below. Be sure to share your photos on Instagram or Pinterest and tag us at Simply Nourished Life. Looking for more sweet-and-savory inspiration? Check out our other creative bread recipes!