Chocolate and Banana Bread
This is a rolled yeast loaf with a swirl of chocolate spread, banana and nuts running through every slice. The recipe makes enough dough for two loaves, so you can fill one with sweet ingredients and the other with something savory like bacon, egg, cheese or caramelized onion. Baking the banana inside the dough keeps it soft and jammy against the chocolate, and the nuts on top add crunch to the crust.
Instructions
Heat the oven to 180°C. Put the flour, yeast, salt and sugar in a large bowl and stir them together.
Add the tepid water and mix well with your hands. Work the mixture into a large, pliable ball of dough, then cut it in half.
Roll the first half out on a floured board until it is about ½ inch thick and 12 to 15 inches wide, making it as long as you can within that width.
Spread the chocolate spread thickly and evenly over the dough, leaving about an inch bare on every side. Cover the spread with the banana slices and scatter over chopped nuts and, if you like, chocolate chips.
Starting from one of the long sides, roll the dough inward into a spiral log, keeping the filling tucked in as you go.
Set the log on a baking tray, either straight or curled around on itself. Brush it lightly with olive oil, sprinkle on more chopped nuts if you like, and leave it in a warm place to proof for 30 minutes.
Bake in the preheated oven for 30 to 35 minutes.
Use the second half of the dough the same way, either with more of the sweet filling or with a savory one such as bacon, egg, cheese or caramelized onion, and bake it as above.
Make it personal.
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