Banana Nut Cinnamon Swirl Bread

So... this turned out beautifully!  I love Banana Nut Bread, and I love Cinnamon Swirl Bread, so why not combine the two?!  Now, because I'm a bit of a flake, I forgot to let it rise the second time.  Therefore, I will have to add the pictures later!  But, here's the recipe:

1/2 cup lukewarm water

3 tsp. yeast

1/4 cup Splenda (or sugar)

1/4 cup Greek yogurt

2 bananas mashed

2 3/4 cups flour

1 tsp. salt

1 tsp. vanilla

1 tsp. cinnamon

1 Tbsp. olive oil

1/2 cup brown sugar

2 Tbsp. cinnamon

1/2 - 3/4 cup chopped walnuts

The first thing you need to do is combine the water and the yeast in a large bowl. (I’m going to say that this may be easier if you have a KitchenAid type mixer. I used a hand mixer and it got very unwieldy!).  Leave this for a few minutes so that the water can activate the yeast. It should be a sort of creamy froth mixture.

Add the sugar, yogurt, mashed bananas, flour, salt, vanilla, and 1 tsp. cinnamon to the water and yeast. Knead the dough until the mixture starts to get elastic.  At this point, add the oil and continue kneading until the dough is smooth, soft, and completely elastic.

Roll the dough into a large ball, and place it in the bowl.  Cover the bowl with Saran wrap and leave it aside until it has doubled in size.  This will be from somewhere between 1 and 2 hours.

Once the dough is doubled in size, heat the oven to 325°.  Get out a loaf pan, and spray it with nonstick cooking spray. 

Flour your surface and your rolling pin.  Knead the dough briefly and then roll it out so that it is as wide as your loaf pan, and somewhere around 18-24” long.

Mix together the brown sugar, cinnamon, and walnuts.  (I forgot to add unflavored protein powder to the dough, so I added a scoop here!)  Also, to add a bit of flavor, and make it easier for the mixture to stick to the dough, I used some butter spray on the dough.  Leave about 1 or 2 inches between the edge of the brown sugar mixture and the edge of the dough.  Then, roll your dough up!  Take it and place it, seam side down, into the bread pan. 

Cover with wrap, and let it rise until doubled.  This should take about half an hour.  Then, remove the wrap, and place in the oven.

It should bake at 350° for 35-40 minutes.