Not a Valentine’s Day dessert, but a perfect breakfast or snack recipe all year round.
Something between a brioche and a milk bread…
A soft and fluffy texture, nice rich flavor, buttery and milk flavor, not too sweet
A delicious bread loaf with chocolate chips… in short… a must-try.
Banana bread loaf with chocolate chips
Ingredients
Dough
- 2.5 cups + 1/4 cup (370 g) strong bread flour (14% proteins)
- 12 g fresh yeast
- 4.5 oz (125 g) ripe banana, peeled
- 1/3 cup + 1 tbsp (95 g) whole fat milk
- 80 g whole egg
- 1 medium (10 g) egg yolk
- 4 tbsp + 1 tsp(65 g) superfine granulate sugar
- 3/4 tsp (5.25 g) salt
- 4 tbsp (55 g) unsalted butter, diced
- 1/2 cup +2 tsp (100 g) dark chocolate chips, chilled
Extra
- Egg yolk or whole egg + Milk or cream to brush
Instructions
Dough
Smash the bananas with a fork.
In a small jug, mix the milk with whole eggs and egg yolk, lightly beaten.
In the bowl of the stand mixer with hook attachment, pour the sifted flour with fresh yeast and start to combine.
Add the smashed bananas and start to knead the dough.
Pour the egg/milk mixture and knead on ow speed for about 3/4 minutes until the dough starts coming together.
Then, gradually add the sugar and knead until you get a smooth and shiny Gough (about 10/15 minutes).
Then, gradually add the butter and knead on speed 2.
When the butter has been completely incorporated, increase the speed at 3 and continue kneading for 3/5 minutes, then gradually add the salt.
It is important to knead the dough long enough until it is soft and elastic.
Add the chocolate chips and knead to combine.
On a lightly floured surface, knead by hand for a couple of minutes.
Shape the dough into a ball and let rest for 30 minutes, covered with clingfilm.
Transfer the ball into a greased bowl and refrigerate overnight (12 hours).
Out of the fridge, cut the dough into 8 parts, 110 g each.
Shape into small balls, cover them and allow to rest for another 10 to 15 minutes.
On a lightly floured surface, roll out the small balls into a rectangle, then, roll them up from the shorter side and seal them up.
Place the rolls into the greased mould, (8.5x4.7x2.35 inches - 22x12x6 cm) cover with clingfilm and let rise for 2.5 hours.
To bake
Heat fan oven at 300F -150°C.
Brush the surface with beaten egg,(or egg yolk with milk or cream) and bake for 28/30 minutes until golden brown.
Let the loaf cool 10/15 minutes before removing from the mould.
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