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.
For more delicious homemade bagels, be sure to try my Sourdough Discard Bagels and Cranberry Orange Bagels.
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🍯 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
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 (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).
🍴 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.
- Shaping the Bagels: Divide the dough into six equal parts. Shape each into a round by pushing floured fingers through the center.
- 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 mixing process, your bagels can turn out dense and tough instead of that sought-after crisp and chewy texture.
❤️ 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)
- ¾ cup mashed bananas (about 2-3 ripe) ($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)
Will Also Need:
- 1 large pot of water
- 3 Tablespoons granulated sugar ($0.07)
- 1 large egg + 1 tablespoon water ($0.15)
Instructions
- In a large mixing bowl combine the yeast, warm water, and sugar. Let rest until foamy. About 10 minutes.
- In another bowl, measure out and mash your banana until no large chunks remain.
- Add in the mashed bananas, walnuts, and salt. Whisk to combine.
- Add in flour and the cinnamon.
- 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 ¼-½ cup more.
- Place the dough into a greased bowl and cover to rest for about 1 hour until doubled in size.
- Punch down the dough and divide into 6 balls.
- 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.
- Drop the bagels, no more than 2 at a time into the pot of water. Boil for 1 minute (30 seconds per side).
- Place boiled bagels back on baking sheet. Preheat the oven to 425 degrees F.
- In a small bowl whisk egg with 1 tablespoon of water.
- Brush the egg mixture over the top of the bagels.
- Bake at 425F for 15 minutes until golden brown in color.
- Let bagels cool completely on a wire cooling rack.
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.