Breakfast just got better with homemade banana nut bagels. With crunchy walnuts, chewy bagels, and spiced banana flavor in every bite, these bagels are a perfect addition to your morning routine.
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After a recent banana bread baking spree, I craved something unique. While making cinnamon raisin bagels, I pondered the idea of banana bagels. Google confirmed its existence, but I couldn't find the perfect recipe. So, I improvised by modifying my bagel recipe.
The results exceeded expectations: chewy outer shell, soft crumb inside, perfect for toasting and topping with cream cheese or peanut butter.
Combining the flavors of plain bagels (like our Bread Machine Bagels) and banana walnut bread, these bagels offer a harmonious bite, blending two distinct flavors into one delicious treat.
For more delicious homemade bagels, be sure to try my Sourdough Discard Bagels and Cranberry Orange Bagels.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"Great recipe these came out perfect. Topped with some cinnamon honey butter- so yummy!"
- Nicole
💛 Why You'll Love This Recipe
- Subtle banana flavor. The banana taste is mild and noticeable when eaten plain, but it does not overpower toppings. If you prefer a stronger banana flavor, try Pancake Mix Banana Bread or One Bowl Banana Bread.
- A fun way to use ripe bananas. This Banana Nut Bagels recipe is a great alternative when you want something different from traditional banana bread. For another creative option, check out our Banana Playdough.
- Simple ingredients. Made with basic pantry staples to create a great texture and satisfying bite.
🛒 Ingredients
Yeast. Use a packet of active dry yeast that is not expired to help the dough rise properly.
Water. Warm water around 110°F helps activate the yeast and hydrate the dough.
Bananas. Ripe, mashed bananas provide real banana flavor. If your bananas are not ripe yet, try using them in a Breakfast Banana Split or Banana Oreo Milkshake.
Walnuts. Optional, but chopped walnuts add a subtle crunch to each bagel.
Bread flour. Forms the base and gluten structure of the dough, giving better texture and crumb than all purpose flour.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Buy yeast in bulk: A jar of active dry yeast costs less per batch than individual packets.
Use very ripe bananas: Overripe bananas add sweetness and are often already on hand or discounted.
Swap the nuts if needed: Walnuts can be replaced with cheaper nuts or omitted entirely to cut cost.
🥄 Instructions for Banana Nut Bagels
Step 1: In a large mixing bowl combine the yeast, warm water, and sugar. Let rest until foamy. About 10 minutes (Images 1 & 2).
Step 2: In another bowl, measure out and mash your banana until no large chunks remain (Images 3 & 4).
Step 3: Add in the mashed bananas, walnuts, and salt (Image 5). Whisk to combine (Image 6).
Step 3: Add in flour and the cinnamon (Image 7).
Step 5: Slowly add in more flour if needed until the dough forms a ball that pulls away from the sides of the bowl, you may need ¼-1/2 cup more (Image 8).
Step 7: Place the dough into a greased bowl and cover to rest for about 1 hour until doubled in size (Image 9).
Step 8: Punch down the dough and divide into 6 balls (Image 10).
Step 9: Knead, roll, and shape each into a bagel and place on a baking sheet (Image 11).
Step 10: Cover and let rest as a pot of water and 3 tablespoon of sugar come to a boil (Image 12).
Step 10: Drop the bagels, no more than 2 at a time into the pot of water. Boil for 1 minute (30 seconds per side) (Image 13).
Step 11: Place boiled bagels back on baking sheet (Image 14). Preheat the oven to 425 degrees F.
Step 12: In a small bowl whisk egg with 1 tablespoon of water (Images 15 & 16).
Step 13: Brush the egg mixture over the top of the bagels (Images 17 & 18).
Step 14: Bake at 425F for 15 minutes until golden brown in color (Image 19).
Step 15: Let bagels cool completely on a wire cooling rack (Image 20).
👩🏻🍳 Expert Tips
- Get the dough right. Banana bread bagels are easy but take time. The dough should be soft but not sticky. Add flour gradually during kneading if needed.
- Shape evenly. Divide the dough into six equal pieces and shape each by gently pushing floured fingers through the center.
- Let them rest briefly. Allow the shaped bagels to rest just long enough to relax the gluten. They do not need much rise. Preheat the water for boiling while they rest, but avoid letting them sit too long or they may shrink when boiled.
❄️ Storage and Make Ahead
Storage: Store Banana Nut Bagels in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days.
Make Ahead: Dough can be prepared and refrigerated overnight after the first rise. Baked bagels also freeze well for up to 3 months and can be thawed and toasted as needed.
🥗 Side Dishes or Pairing Ideas
Serve Banana Nut Bagels with butter, cream cheese, or honey for breakfast. These bagels also pair well with yogurt, fresh fruit, or a hot cup of coffee or tea.
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❓ Banana Nut Bagels FAQs
I have not personally tried using frozen bananas to make this banana bagel recipe but if you wish to, thaw them first and drain the excess liquid so that they don't make the dough too wet.
Homemade bagels are best if eaten within 2-3 days due to them not having added preservatives to prolong the shelf life. Plus, fresh bagels are always so much better, right?
If you overdo it with the flour during the mixing process, your bagels can turn out dense and tough instead of that sought-after crisp and chewy texture.
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🐝 If you tried these Banana Nut Bagels, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Banana Nut Bagels
Ingredients
- 2 ¼ teaspoons active dry yeast - ($0.38)
- 1 cup warm water, about 110°F - ($0.00)
- 2 tablespoons granulated sugar - ($0.05)
- ¾ cup ripe bananas, mashed (about 2 to 3 bananas) - ($0.75)
- ¼ cup walnuts, chopped - ($0.45)
- 1 ½ teaspoons salt - ($0.01)
- 4 cups bread flour - ($1.00)
- 1 teaspoon ground cinnamon - ($0.08)
For Boiling and Finishing
- 1 large pot of water
- 3 tablespoons granulated sugar - ($0.07)
- 1 large egg - ($0.15)
- 1 tablespoon water - ($0.00)
Instructions
- Activate the yeast. In a large bowl, combine the yeast, warm water, and granulated sugar. Let rest for about 10 minutes, until foamy.
- Mix the dough. In a separate bowl, mash the bananas until smooth. Stir in the walnuts and salt. Add the banana mixture to the yeast mixture.
- Add dry ingredients. Stir in the bread flour and cinnamon. Add additional flour as needed, about ¼ to ½ cup, until a dough forms that pulls away from the sides of the bowl.
- First rise. Transfer the dough to a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Shape the bagels. Punch down the dough and divide into 6 equal portions. Roll each portion into a ball, then shape into bagels and place on a baking sheet.
- Boil the bagels. Bring a large pot of water to a boil and add the remaining sugar. Boil the bagels in batches, no more than 2 at a time, for 1 minute total, flipping halfway through.
- Egg wash and bake. Return the boiled bagels to the baking sheet. Preheat the oven to 425°F. Whisk together the egg and water and brush over the tops of the bagels.
- Bake. Bake for 15 minutes, until golden brown.
- Cool. Transfer bagels to a wire rack and let cool completely before serving.
Notes
- Dough consistency. Flour needs may vary. Aim for a firm, non-sticky dough.
- Even sizing. Weighing the dough helps divide the bagels evenly.
- Shaping tip. Press floured fingers through the center of each ball for a clean bagel shape.
- Proofing. Allow the dough to rise fully but avoid overproofing, which can affect texture.
- Storage. Homemade bagels are best within 2 to 3 days. Store at room temperature or freeze for longer storage.
Nutritional Information
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Sadie says
These are excellent bagels. The crumb is soft, moist, and slightly chewy. The outside crust has a bit of chew without being tough. I thought they were slightly flat tasting, and would add more salt when making again. The only tweaks I made to the recipe were to add vanilla, nutmeg and cardamom to the dough. The dough was nice to work with. I bulk fermented it overnight in the fridge then let it sit at room temperature for about 2 hours in the morning before shaping. I sprinkled a light dusting of cinnamon sugar over the egg wash and the crust was beautifully caramelized. Delicious!
Nicole Durham says
Thanks so much for sharing this. I love the vanilla and warm spice additions, and the cinnamon sugar on the crust sounds amazing. That’s really helpful feedback on the salt too. I’m glad the dough handled well and that you enjoyed them.
Nicole Marsh says
Great recipe these came out perfect. Topped with some cinnamon honey butter- so yummy!
Brenda says
Can I use my bread machine to work the dough like with the cinnamon raisin bagel recipe?
Nicole Durham says
Yes you can
Brenda says
Thanks! I made the cinnamon raisin bagels and my husband is enjoying them.