Chocolate Cinnamon Banana Twist Focaccia Recipe

A sweet, swirled riff on classic focaccia, this Chocolate Cinnamon Banana Twist Focaccia Recipe brings together the tang of sourdough, the warmth of cinnamon, the tropical sweetness of banana, and the indulgence of melty chocolate. Soft, pillowy, and deeply flavorful, it’s the perfect weekend bake to satisfy both your brunch table and your afternoon coffee break.

In this recipe, ripe bananas and coconut sugar add natural sweetness, while melted butter creates a tender crumb. A generous ribbon of cinnamon sugar melts into every dimple, and chocolate chips stud the surface for pockets of gooey richness. Don’t let the very wet, sticky dough intimidate you—it “looks wrong” on day one, but patience and a few simple stretch‑and‑folds transform it into a jiggly, doubled‑in‑size marvel. Read on for tips to trust the process and bake your best banana‑bread‑meets‑focaccia creation yet.

Ingredients

• 550 g organic bread flour

• 375 g room‑temperature filtered water

• 250 g mashed ripe banana (about 2–3 bananas)

• 110 g active sourdough starter

• 10 g fine salt

• ⅓ cup (≈75 g) melted butter, plus extra for drizzling

• ⅓ cup (≈70 g) coconut sugar

• 1 tbsp ground cinnamon

• Chocolate chips, to taste

• Avocado oil or melted butter, for lining the pan

Substitution tip: Toasted walnuts or pecans also pair beautifully with the banana and cinnamon if you want some crunch in place of chocolate.

Method

1. Activate the starter - In a large mixing bowl, whisk together the sourdough starter and water until bubbly. This wakes up the yeast and ensures an even rise.

2. Build the dough - Stir in the mashed banana, flour, and salt. The mixture will be very wet and shaggy—resist the urge to add extra flour. Cover with a clean tea towel and let rest 30 minutes.

3. Stretch and fold - After the autolyse, perform 8 gentle stretch‑and‑folds: grab one side of the dough, stretch it up, then fold it over itself. Rotate the bowl and repeat until you’ve gone full circle. Cover and rest 30 minutes.

4. Repeat - Complete three more rounds of stretch‑and‑fold every 30 minutes (four in total). These folds build gluten strength even in a slack dough—wet hands help prevent sticking.

5. Bulk ferment - Cover and let sit at room temperature for 6 hours, or refrigerate overnight if your kitchen is cooler than 20 °C (68 °F). You’re looking for the dough to double and jiggle when you shake the bowl.

6. Cold proof - Seal the bowl with plastic wrap and chill for at least 8 hours (up to 48 hours). This slow proof deepens flavor and makes handling the dough easier.

7. Shape in pan - 1–2 hours before baking, remove the dough from the fridge. Generously oil or butter a 9×13 inch pan and line with parchment. Gently flip the dough into the pan, cover with a tea towel, and rest at room temperature until puffy.

8. Prep the topping - In a small bowl, whisk together melted butter, coconut sugar, and cinnamon until syrupy.

9. Dimple and dress - Preheat oven to 425 °F (220 °C). Lightly drizzle more oil or butter over the dough to tame its stickiness. Use your fingertips to dimple the surface, then pour the cinnamon‑sugar mixture over the top. Scatter chocolate chips as generously as you like.

10. Bake and cool - Bake 25 minutes, until the edges are golden and the sugar has glazed into the dimples. Let cool 5 minutes, then lift from the pan, slice into squares, and serve warm—ideally with a pat of butter or a scoop of ice cream.

    
    

Notes & Tips

• Trust the process: The dough will feel more like banana pudding than bread at first. That’s normal—resist adding flour beyond the recipe amounts.

• Wet your hands: Always moisten your fingers before folding or dimpling to prevent sticking.

• Flavor variations: Swirl in a tablespoon of vanilla extract with the bananas, or swap coconut sugar for brown sugar for a deeper molasses note.

• Make‑ahead: This focaccia reheats beautifully—warm slices in a 350 °F oven for 5 minutes to revive that fresh‑baked aroma.

Whether you slice it for breakfast or pull it apart at afternoon tea, this Chocolate Cinnamon Banana Twist Focaccia is a showstopper that proves wet doughs can yield spectacular results. Happy baking!