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Fluffy Japanese-Style Milk Banana Bread Recipe with Cream Cheese Swirl

japanese-style milk bread banana bread - featured image
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A soft, fluffy banana bread inspired by Japanese milk bread techniques, featuring a luscious cream cheese swirl that balances sweetness with tang.

Ingredients

Scale
  • 3 tablespoons (25 g) all-purpose flour (for tangzhong starter)
  • 1/2 cup (120 ml) whole milk (for tangzhong starter)
  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/4 teaspoons (7 g) instant yeast
  • 1/3 cup (65 g) granulated sugar
  • 1/2 teaspoon (3 g) salt
  • 1/3 cup (80 ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (57 g) unsalted butter, softened
  • 2 medium ripe bananas, mashed (about 1 cup or 240 g)
  • 1 large egg, room temperature
  • 4 ounces (115 g) cream cheese, softened
  • 3 tablespoons (22 g) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions

  1. Prepare the Tangzhong (starter): In a small saucepan, whisk together 3 tablespoons (25 g) of all-purpose flour and 1/2 cup (120 ml) of whole milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 3-5 minutes). Remove from heat and let it cool to room temperature (about 30 minutes).
  2. Make the dough: In a large bowl or stand mixer, combine 2 1/2 cups (315 g) all-purpose flour, 2 1/4 teaspoons (7 g) instant yeast, 1/3 cup (65 g) granulated sugar, and 1/2 teaspoon (3 g) salt. Add the cooled tangzhong, 1/3 cup (80 ml) warmed milk (110°F/43°C), mashed bananas (about 1 cup or 240 g), 4 tablespoons (57 g) softened butter, and 1 large egg. Mix until ingredients come together.
  3. Knead the dough: Knead by hand on a lightly floured surface or with a mixer dough hook for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, sprinkle a little flour but be careful not to add too much.
  4. First rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare cream cheese filling: While the dough rises, beat together 4 ounces (115 g) softened cream cheese, 3 tablespoons (22 g) powdered sugar, and 1/2 teaspoon (2.5 ml) vanilla extract until smooth and creamy. Set aside.
  6. Shape the bread: Once risen, punch down the dough gently and roll it out on a floured surface into a rectangle about 12×8 inches (30×20 cm). Spread the cream cheese mixture evenly over the dough, leaving a small border around edges.
  7. Roll and place in pan: Roll the dough tightly from the long side into a log. Pinch the seam to seal. Place the roll seam-side down into a greased 9×5 inch (23×13 cm) loaf pan. Cover and let it rise again for 30-40 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake the bread for 35-40 minutes or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
  9. Cool and enjoy: Remove the bread from the oven and cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely (or close to) before slicing to see those beautiful cream cheese swirls inside.

Notes

Do not rush the tangzhong preparation or the second rise to avoid gummy texture. Keep dough slightly tacky for moist bread. Tent with foil if top browns too quickly. Hand kneading is fine if no stand mixer is available.

Nutrition

Keywords: banana bread, Japanese milk bread, cream cheese swirl, fluffy bread, tangzhong, soft bread, brunch, snack

Find it online: https://novanosh.com/fluffy-japanese-style-milk-banana-bread-recipe-with-cream-cheese-swirl/