Hi there! I’ve been in a pensive mood lately and not sure exactly why. I just came from watching the Minimalism documentary on Netflix and it really opens your eyes to the way values have changed over the years. It’s even more alarming when you realize that you see and experience these changes all around you. I definitely think this lockdown has given me the opportunity to focus on what’s important which I really appreciate. It’s funny because most of the things I miss are the little details like being able to spend a night out with some friends or dropping by at that new restaurant by the corner or just being able to hug a person you haven’t seen in a while. I truly think that when this is all over we’ll come out more appreciative of these everyday moments that usually would be taken for granted.

On a positive note, I made some babka and that always lifts my spirits (doubtless butter and chocolate always is a good remedy). No matter what you do you can’t make a bad looking babka and I mean nothing. There was one time I made a very wonky bread braid which then broke in half in my rush to transfer it to the pan, and still my bread came out looking like a work of art. It was so satisfying. So don’t be daunted by the fancy sounding name or that this calls for yeast because yes, you can make this and yes, it will definitely be good.

I used a traditional brioche yeasted dough that I naturally sweetened with banana then filled it with all matter of good things. Tip: I hear great things about adding brownies or chocolate shortbread cookies in the filling. Just be watchful of the amount of toppings (minimalist mindset here people) as it can quickly overload the dough and spill out with too much chocolate passion. But after all it’s your bread, so go as crazy as you feel.

Just A Few Tips

• You can make this bread in 3 ways: roll out straight away, 1 hour rest in the fridge or an overnight rise. All routes lead to great babka so choose which method fits your schedule best.
  
  – Roll out straight away: When you want this bread now. Still works. Still amazing.
  – One Hour Fridge Rest: I find that chilled dough is easier to work with compared to the first method and is less finicky.
  – Overnight Rise: An overnight rise creates a dough that is easier to work with and gives time for the bread to develop flavor. If you choose the overnight route, half the amount of yeast (3/4 tsp). Using the full amount of instant yeast creates a strong yeasty flavor that isn’t very welcome at least for me. If you’re using active yeast and doing an overnight rise ignore this advice and continue to use the full amount.

• For a more visual guide on shaping babka check this out.
• The sugar syrup keeps the bread moist for days and creates a beautiful sheen. It may seem more than what you need but really it’s just right (you’ll be amazed how quickly the bread absorbs everything). If you prefer to keep this refined sugar free you can leave out the sugar syrup. It still makes a really good soft bread.

Print Recipe

Banana Brioche Babka with Chocolate Hazelnut

Naturally sweetened brioche banana bread filled with chocolate hazelnut and chocolate shards.

Prep Time1 hour hr 15 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert, Snack

Cuisine: Jewish

Keyword: Dairy Free, Easy, Egg Free, Freezer Friendly, Refined Sugar Free, Vegan

Servings: 1 9″x5″ loaf

Calories: 195kcal

Ingredients

• 100 mL (⅓ cup + 1 tbsp) plant based milk or fresh milk lukewarm
• 1½ tsp instant yeast
• 90 g (6 tbsp) vegan butter or unsalted butter cubed, at room temp.
• 102 g (1 med. sized) banana mashed
• 300 g (2 cups + 2 tbsp) all purpose flour
• ¼ tsp salt
• 200 g chocolate hazelnut spread homemade or store bought
• 60 g dark chocolate chopped
• 55 g (¼ cup) white sugar
• 55 mL (¼ cup) water

Instructions

• Line a 9"x5" loaf pan with parchment paper and set aside.
• Using the bowl of your stand mixer with the hook attachment, pour in the slightly warm milk, sprinkle in the yeast and let bloom for 1 minute. Add in your butter and banana and mix on low speed until somewhat incorporated. Slowly add in the flour. Knead the dough until it forms a ball that pulls away from the sides and is smooth, about 5 minutes.
• Transfer the dough to a lightly floured surface and roll out right away (if chilling cover the bowl with a kitchen towel and place dough in the fridge then continue to this step). Form a 10"x15" rectangle. Spread the chocolate hazelnut all over the rectangle covering from edge to edge. Sprinkle the chocolate chunks over the filling then starting from the long side of the rectangle, gently roll until you form a 10" log. Gently nudge the log so the seam faces down.
• With a sharp knife, slice the log lengthwise. With the cut-sides facing up, create an x then continue to place one side over the other to create a twist. Squidge your bread braid onto your lined pan and leave to rise uncovered in a warm area for 1 hour or until double in size.
• Preheat oven to 375°F (190°C). While waiting for the babka to rise (or bake whichever you prefer), make your sugar syrup. In a small pot, add in your sugar and water and bring to a boil until sugar has dissolved and syrup has slightly thickened, about 5 minutes. Bake the babka for 30-45 minutes until a skewer inserted in a less chocolatey part comes out fairly clean. Brush your sugar syrup over the bread (use all the syrup). Let cool before slicing.

Notes

*This recipe can be made by hand by mixing all the dough ingredients in a bowl and kneading till you achieve a smooth ball. 

*For a more visual guide on shaping babka, refer to the tips section of this page.

*Nutritional facts are based on one slice (12 slices/loaf).

Recipe adapted from David Lebovitz

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