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    Home » Recipes » Sweet Brunch Recipes

    Published: Mar 5, 2021 by Nicole This post may contain affiliate links.

    Banana Nut Bagels

    Jump to Recipe Print Recipe
    promotional images for Banana Nut Bagels

    Breakfast just got better with homemade banana bread bagels. With crunchy walnuts, chewy bagel, and spiced banana flavor in every bite, these bagels are a perfect addition to your morning routine.

    a close up of arranged banana bagels on a yellow platter

    After going on a banana bread making binge lately I wanted something unique and different. I was cooking up a batch of cinnamon raisin bagels and staring at two bananas on the counter wondering if banana bagels were a thing.

    Google said yes, but I couldn't find a recipe that sounded like what I wanted. I wanted a real bagel, boiled and all -but with a banana bread flavor. So I made my own recipe by modifying my bagel recipe to fit.

    The results speak for themselves. We have a chewy outer shell of a bagel, soft inside crumb, large enough for toasting in the toaster, and absolutely perfect with a smear of cream cheese or peanut butter.

    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've ever eaten plain bagels or some banana walnut bread then you know that each has its own distinct flavor. This bagel recipe combines the two flavors into a harmonious bite.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 🔪 Instructions
    • 📖 Recipe

    🥘 Ingredients

    • Yeast
    • Water
    • Sugar
    • Bananas
    • Walnuts
    • Cinnamon
    • Salt
    • Bread Flour

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Large mixing bowl
    • Whisk
    • Measuring cups
    • Measuring spoons
    • Baking sheet
    • Large pot

    🍴 Recipe Tips

    Making this banana bread bagel recipe is pretty easy, but time-consuming. The important thing to keep in mind is that the flour mixture should maintain a good wet/dry ratio and as you're kneading it, you can always knead in more flour to get a good texture.

    The amount of flour you will need to use always varies as everything from the ripeness of the banana to the weather outside can have a minor effect on the end results.

    You want the dough to be kneaded well enough that it's somewhat firm, not sticky and when you poke your finger at it it should instantly spring back to fill in the indent your finger made.

    When shaping the dough into bagels, I use my kitchen scale to weigh the dough as a whole first, and then mentally divide by 6 so I can get each dough section as close as possible to the others without making any too large or too small.

    I find that I get nicer looking bagels when I knead each dough ball into a perfect little round and shove flour covered fingers through the center as opposed to rolling out snakes of dough and coiling them around into a circle.

    The dough should rest once shaped, it doesn't need to double in size but the gluten does need to relax just a tad. This is a great time to preheat a boiling pot of water. Overproofing the dough at this point could cause the bagels to look shriveled but appearances aside, they'll still taste good.

    💭 FAQs

    Can I use frozen bananas to make bagels?

    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.

    How long are homemade bagels good for?

    Homemade bagels are best if eaten within 2-3 days due to them not having added preservatives to prolong the shelflife. Plus, fresh bagels are always so much better, right?

    a collage showing how to make banana bagels

    🔪 Instructions

    Check out how to make banana nut bagels with these simple step-by-step instructions:

    1. In a large mixing bowl combine the yeast, warm water, and sugar. Let rest until foamy. About 10 minutes.
    2. Add in the mashed bananas, walnuts, and salt. Whisk to combine.
    3. Stir in 2 cups of flour and the cinnamon.
    4. Stir in one more cup of flour and mix until combined.
    5. Slowly add in more flour as needed until the dough forms a ball that pulls away from the sides of the bowl.
    6. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
    7. Place the dough into a greased bowl and cover to rest for about 1 hour until doubled in size.
    8. Punch down the dough and divide into 6 balls.
    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.
    10. Drop the bagels, no more than 2 at a time into the pot of water. Boil for 1 minute (30 seconds per side).
    11. Place boiled bagels back on baking sheet and preheat oven to 350 degrees F.
    12. In a small bowl whisk egg with 1 tablespoon of water and brush the mixture over the top of the bagels.
    13. Bake at 350F for 20-25 minutes until golden brown in color.
    a split open banana bagel on a cutting board with more whole ones in background

    More great banana recipes to try

    • Banana Cornbread
    • Cinnamon Swirl Banana Bread
    • Carrot Cake Banana Bread
    • Chocolate Orange Banana Bread
    • Pistachio Banana Bread
    • Fruity Pebbles Banana Bread

    📖 Recipe

    Banana Bagels
    Print Recipe
    4.34 from 3 votes

    Banana Nut Bagels

    Breakfast just got better with homemade banana bread bagels. With crunchy walnuts, chewy bagel, and spiced banana flavor in every bite, these bagels are a perfect addition to your morning routine.
    Prep Time 30 mins
    Cook Time 25 mins
    Resting 1 hr 30 mins
    Total Time 2 hrs 25 mins
    Servings: 6 bagels
    Calories: 417kcal
    Cost Recipe $2.86 / Serving $0.48
    Prevent your screen from going dark

    Equipment

    • Large Mixing Bowl
    • Whisk
    • Measuring Cups
    • Measuring Spoons
    • Baking Sheet
    • Large Pot

    Ingredients

    • 2 ¼ teaspoon yeast ($0.54)
    • 1 cup warm water ($0.00)
    • 2 tablespoon sugar ($0.01)
    • 3 bananas (about ¾-1 cup mashed) ($0.75)
    • ¼ cup walnuts ($0.41)
    • 1 ½ teaspoon salt ($0.15)
    • 1 teaspoon cinnamon ($0.10)
    • 4 cups bread flour, divided (may not need all) ($0.80)

    Will Also Need:

    • large pot of water
    • 3 tablespoon sugar ($0.02)
    • 1 egg + 1 tablespoon water ($0.08)

    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 eggwash mixture over the bagels.
    • Bake the bagels for 20-25 minutes or until a golden brown color.

    Notes

    Recipe Tips

    Making this banana bread bagel recipe is pretty easy, but time-consuming. The important thing to keep in mind is that the flour mixture should maintain a good wet/dry ratio and as you're kneading it, you can always knead in more flour to get a good texture.
    The amount of flour you will need to use always varies as everything from the ripeness of the banana to the weather outside can have a minor effect on the end results. You want the dough to be kneaded well enough that it's somewhat firm, not sticky and when you poke your finger at it it should instantly spring back to fill in the indent your finger made.
    When shaping the dough into bagels, I use my kitchen scale to weigh the dough as a whole first, and then mentally divide by 6 so I can get each dough section as close as possible to the others without making any too large or too small.
    I find that I get nicer looking bagels when I knead each dough ball into a perfect little round and shove flour covered fingers through the center as opposed to rolling out snakes of dough and coiling them around into a circle.
    The dough should rest once shaped, it doesn't need to double in size but the gluten does need to relax just a tad. This is a great time to preheat a boiling pot of water. Overproofing the dough at this point could cause the bagels to look shriveled but appearances aside, they'll still taste good.

    Storage

    Homemade bagels are best if eaten within 2-3 days due to them not having added preservatives to prolong the shelflife. Plus, fresh bagels are always so much better, right?

    Nutritional Information

    Serving: 1bagel | Calories: 417kcal | Carbohydrates: 80.6g | Protein: 12.7g | Fat: 4.9g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.6g | Sodium: 586.1mg | Potassium: 263.5mg | Fiber: 4.1g | Sugar: 9.2g | Vitamin A: 1.2IU | Vitamin C: 3.3mg | Calcium: 26.7mg | Iron: 1.1mg
    Author NicoleDurham
    Course Breakfast, brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.
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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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