Banana Brioche Babka with Chocolate Hazelnut
Naturally sweetened brioche banana bread filled with chocolate hazelnut and chocolate shards.
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