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.
Recipe: $2.94 | Per Serving: $0.49 | Servings: 6
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 their 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.
Jump to:
🍯 Why This Recipe Works
- The Banana flavor isn't overpowering. The banana nut flavor is subtle enough that with too many toppings, you can easily miss it, but if you're eating the bagel plain, you will notice that it's there. If you want a stronger banana flavor, try one of our banana bread recipes like Pancake Mix Banana Bread or One Bowl Banana Bread.
- It's a unique way to use up ripe bananas. When you want to use up ripe bananas and don't want the traditional banana bread recipes, this bagel recipe adds a nice change of pace. Another unique idea is our Banana Playdough.
- Simple ingredients. This recipe uses very basic and simple ingredients to create the perfect texture and experience.
🥘 Ingredients
Ingredient Notes:
Yeast- You will need a packet of Active dry yeast that has not expired. This will help the bread to rise and proof properly.
Water- Using warm water that is about 110 degrees F is ideal for helping to activate the yeast and hydrate the dough.
Bananas- Ripe mashed bananas are needed for that REAL banana flavor. If your bananas aren't ripe enough to mash yet, try them in a Breakfast Banana Split or Banana Oreo Milkshake instead.
Walnuts- This is optional, but adding in some chopped walnuts gives us a nice and subtle crunch to every bagel.
Bread Flour- The gluten structure and base of this recipe is bread flour. This will give us a much stronger taste and better crumb consistency than all purpose flour.
For specific ingredients and measurements, please see the recipe card below.
🔪 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.
Step 2: Add in the mashed bananas, walnuts, and salt. Whisk to combine.
Step 3: Stir in 2 cups of flour and the cinnamon.
Step 4: Stir in one more cup of flour and mix until combined.
Step 5: Slowly add in more flour as needed until the dough forms a ball that pulls away from the sides of the bowl.
Step 6: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Step 7: Place the dough into a greased bowl and cover to rest for about 1 hour until doubled in size.
Step 8: Punch down the dough and divide into 6 balls.
Step 9: Knead, roll, and shape each into a bagel and place on a baking sheet. Cover and let rest as a pot of water and 3 tablespoon of sugar come to a boil.
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).
Step 11: Place boiled bagels back on baking sheet and preheat oven to 350 degrees F.
Step 12: In a small bowl whisk egg with 1 tablespoon of water and brush the mixture over the top of the bagels.
Step 13: Bake at 350F for 20-25 minutes until golden brown in color.
🍴 Recipe Tips
- Preparation Tips: Making banana bread bagels is simple but takes time. Keep the flour mixture just right – not too wet or dry. Add flour gradually during kneading if needed.
- Kneading Technique: Knead until the dough is firm, not sticky, and bounces back when poked. This means the gluten is good.
- Shaping the Bagels: Divide the dough into six equal parts. Shape each into a round by pushing floured fingers through the center. Don't roll them.
- Resting the Dough: Let the shaped bagels rest to relax the gluten. They don't need to rise much. Preheat water for boiling while they rest. Don't let them rest too long or they may shrink when boiled, but they'll still taste good.
💭 Recipe 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 kneading process, your bagels can turn out dense and tough instead of that sought-after crisp and chewy texture. Achieving the perfect balance and gluten strength often requires about 10 minutes of mixing and kneading.
❤️ More Delicious Banana Recipes
If you tried these Banana Nut Bagels, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Banana Nut Bagels
Ingredients
- 2 ¼ teaspoons active dry yeast ($0.38)
- 1 cup warm water (about 110 degrees F) ($0.00)
- 2 Tablespoons granulated sugar ($0.05)
- 3 bananas (about ¾-1 cup mashed) ($0.75)
- ¼ cup walnuts, chopped ($0.45)
- 1 ½ teaspoons salt ($0.01)
- 4 cups bread flour, divided (may not need all) ($1.00)
- 1 teaspoon ground cinnamon ($0.08)
Will Also Need:
- 1 large pot of water
- 3 Tablespoons granulated sugar ($0.07)
- 1 large egg + 1 tablespoon water ($0.15)
Instructions
- Mix yeast, water, and sugar in a large mixing bowl. Let rest 10 minutes until foamy.
- Add in mashed bananas, walnuts, and salt. Whisk to combine.
- Stir in 2 cups of flour and the cinnamon.
- Stir in one more cup of flour and mix again.
- Slowly add in more flour as needed until the dough forms a ball and pulls away from the sides of the bowl.
- Turn dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough ball in a greased covered bowl and let rest for about 1 hour until doubled in size.
- Punch down the dough and form into 6 equal sized balls. Roll and shape into 6 bagels.
- Lay the bagels on a baking sheet and cover with plastic wrap. Let rest as you bring a large pot of water and 3 tablespoons of sugar to a boil.
- Drop the bagels one or two at a time into the boiling water and allow to boil for 30 seconds per side for a total of 1 minute each.
- Place bagels on a baking sheet, repeat until all are boiled.
- Preheat oven to 350 degrees F.
- In a small bowl beat 1 egg and add in 1 tablespoon of water.
- Brush the egg wash mixture over the bagels.
- Bake the bagels for 20-25 minutes or until a golden brown color.
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.