On cold days there is nothing like a slice of soft, tasty, warm yeast cake. This babka combines a delicate egg-free dough with a rich filling of dark chocolate and fresh banana slices. Guaranteed to please! Yields two 12-inch (30-centimeter) loaf pans.
Chocolate-Banana Babka
Recipe By Sweet Moments: Rega Matok
- Cooking and Prep: 3.5 h
- Serves: 18
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Contains:
Ingredients (12)
Dough
Chocolate-Banana Filling
Egg wash
Glaze
Start Cooking
Prepare the Dough
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In a mixer bowl with a dough hook, put flour, yeast, sugar, oil, milk, and salt and knead for 10–12 minutes until a smooth dough is obtained.
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Cover the bowl and let the dough rise for one to two hours or until it doubles in volume.
Prepare the Filling
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Break the chocolate into squares and place in a bowl.
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Add butter and melt together in a microwave oven or double boiler until everything is melted and the mixture is smooth.
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Cool the mixture at room temperature until it reaches a spreadable texture.
Shape and Bake
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Transfer the dough to a lightly floured work surface and divide into two parts.
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Roll out each part till 1/2-centimeter (1/4-inch) thick rectangle. Spread half of the filling over each part, evenly spread half the banana cubes, and roll tightly.
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Cut the roll lengthwise (so the filling can be seen) and form a screw shape from the two parts.
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Place the cake in a greased baking pan and repeat with the other half of the dough, the rest of the filling and the banana and the second baking pan.
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Cover the pans and let rise for about an hour or until almost doubled.
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Heat oven to 170 degrees (340 degrees Fahrenheit).
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Brush the risen cakes gently with a beaten egg.
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Bake for 30–40 minutes or until the cakes are golden and firm to the touch. Cool completely at room temperature.
For the Glaze
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In a small pot, place water and sugar and heat on a high flame until all the sugar is melted and a boiling syrup is obtained.
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Brush the cooled cakes generously with the hot syrup.
Note:
The cakes are best served same day, but can be frozen well-wrapped for up to a month.
Variation:
One round cake can be prepared from the amounts listed (use a 9-inch/24-centimeter round pan); the baking time will be slightly longer. You can use milk chocolate instead of dark chocolate, but the result will be sweeter.
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Chocolate-Banana Babka
same problem
I had the same problem had to throw it out and follow a diff recipe -
Replies:
We checked. The recipe is intact.
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-
Chocolate-Banana Babka
same problem
I had the same problem had to throw it out and follow a diff recipe -
Replies:
We checked. The recipe is intact.
