Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Chocolate and Banana Bread

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 kg strong bread flour
  • 21 g dried yeast
  • 650 ml tepid water
  • 2 teaspoons salt
  • 35 g granulated sugar
  • Nutella or other chocolate spread
  • 3–4 bananas, cut in 1-inch thick slices
  • Chopped nuts (e.g. almonds, walnuts, pecans)
  • Chocolate chips (optional)

Method

  1. Preheat oven 180°C.
  2. Mix all the dry ingredients together, add the water, and mix well with your hands.
  3. Work into a large pliable ball. Cut in half.
  4. Roll the first half of the ball out on a floured board, to about ½ inch thick, 12–15 inches wide, and as long as you can get it within those dimensions.
  5. Spread nutella thickly and evenly down and across the dough, leaving an inch or so free on all sides.
  6. Cover the chocolate spread with the banana slices. Sprinkle with chopped nuts and chocolate chips if desired.
  7. Take one of the long sides of the dough and roll it inwards, forming a spiral log. Make sure the filling stays "tucked in".
  8. Arrange the bread on a baking tray, either laid out straight or curled around on itself, whichever you prefer.
  9. Brush lightly with olive oil. Sprinkle with more chopped nuts if desired. Leave loaf aside in warm place to proof for 30 minutes.
  10. Bake for 30–35 minutes in the preheated 180°C oven.
  11. Use the second half of the dough to make either a second sweet bread or a savory bread (see variation below). Fill and bake as above.