Chocolate Banana Bread

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Bread

Cuisines: Indonesian

Ingredients: Fruits

Prep Time: 1 hour

Cook Time: 15 mins

Total Time: 1 hour 15 mins

Serves: 8

Ingredients

• Chocolate bread dough
• 200 ml milk (38 Celsius or 100 Fahrenheit)
• 5 gram active dry yeast
• 5 gram sugar
• 300 gram all purpose flour
• 30 gram cocoa powder
• 60 gram sugar
• 5 gram salt
• 3 tablespoon unsalted butter, room temperature
• Other ingredients
• 4 saba bananas, cut each into 2 halves lengthwise
• 50 gram dark chocolate bar, cut into small chucks
• 1 egg
• 1 teaspoon milk

Instructions

• Chocolate bread dough
  1. Mix together warm milk with active dry yeast and 5 gram sugar. Rest until foamy, about 20 minutes.
  2. Sieve together all purpose flour, cocoa powder, sugar, and salt. Make a well, pour yeast solution and unsalted butter. Knead into a non-sticking, smooth, and elastic dough. 20 minutes by hand, 15 minutes with electric mixer.
  3. Place dough in a mixing bowl, cover with a wet kitchen towel/saran wrap. Proof until volume doubles, about 1 hour.
• Making the bread
  1. Punch proofed dough to release air bubbles, knead for a couple minutes. Divide into 8 equal portions.
  2. Roll a portion of dough into an oval, with the shorter side slightly longer than the length of banana.
  3. Place a piece of banana on the dough, slightly off center nearer the top, and top banana with chunks of chocolate.
  4. Fold the top part of dough over banana and chocolate to encase, pinch lightly.
  5. Make 6-7 slits to the bottom part of dough. Fold these toward the top to fully encase the banana and chocolate.
  6. Place on a baking tray lined with a parchment paper. Cover with wet kitchen towel/saran, and proof again for 45 minutes.
  7. Preheat oven to 180 Celsius (360 Fahrenheit).
  8. Make an egg wash by mixing together egg and milk. Brush each bread liberally with egg wash.
  9. Bake in preheated oven for 15 minutes.