Chocolate Banana Swirl Bread
I hate bananas. Period. Somehow, it has a smell and texture a little like durian, a slippery skin that is the culprit of accidental slip-and-falls (in our primary school textbooks) and yet… wears my favourite colour–yellow.
But bananas in baked goods are just… heaven on earth, a Godsent invention. Taste, chew, swallow, savour…
Banana makes a bread more moist and fragrant, cakes and muffins healthier and delicious. A magic fruit. As long as it isn’t eaten raw.
And there’s nothing better than chocolate and banana. Chocolate– the top of the pyramid in the baking ingredient hierarchy– jumbled up with the magical baking ingredient. There’s nothing better than this dream couple. So, here we go… knead wince knead wince knead grumble knead wish-I-have-a-dough-hook-stand-mixer knead grumble knead wince…
Bringing to you the loveliest… fat free…
Chocolate Banana Swirl Bread
|Non-fat milk powder||5g|
Note*: Your banana must be EXTREMELY ripe—black all over. If yours isn’t, you can nuke your bananas in a microwave oven/electric oven for 5 minutes at 200°C (or lower depending on how ripe your banana is)
1. Mix together dry ingredient evenly in a large bowl. Add all liquids and stir to form dough. Knead into soft and elastic dough (pass windowpane test). Place the dough back into the bowl and cover with a wet cloth. Let dough rise for 1 hour (till 2.5 times bigger)
2. Roll the dough into a ball and let stand (with wet cloth covering) for 25 minutes.
1. Mix sugar and cake flour into the egg white until smooth.
2. Place milk in a saucepan and heat till just simmering.Add cocoa powder into the milk and stir till cocoa powder is incorporated into milk.
4. Add egg white mixture into the cocoa mixture and stir over low fire till mixture thickens and form a thick lump.Leave to cool. Place in a plastic bag and roll into a square. Keep refrigerated before use.
In a small bowl, mix all topping ingredients together evenly.
Preparing the pan
|Applesauce||1 tbs (or more depending on size of pan)|
|Cocoa powder||1 tbs (or more depending on size of pan)|
4. Use your CLEAN fingers or a pastry brush to spread some applesauce on the interior of the baking pan(s)
5. Using a sieve, or your fingers, sift/ sprinkle the cocoa powder to cover all the spread applesauce. (Applesauce ≈ butter & Cocoa powder ≈ flour)
Roll out the dough into a rectangle (2:1). Place the chocolate sheet on the middle of the dough. Wrap both ends of the dough over to cover the chocolate sheet completely. Seal the edges tightly.
Gently roll dough from center to the edges to form a long rectangle. Fold the dough into 3 folds. Cut into 2 long stripes. Twist both ends with different direction to from the swirl. Seal the ends underneath.
Let rise for 50 minutes or until 1.5-2 times larger in size.
Brush egg wash on the top. Top with some chocolate chips and sliced almonds (optional)
Bake in a preheated oven for 35 minutes at 190°C.
Adapted from Yujai’s blog
I’m submitting this to yeastspotting