Chocolate Banana Babka Bread



2/3 cup milk

2 2/3 cups flour

3/4 cup whole-wheat flour

1/3 cup brown sugar

2 teaspoons instant yeast

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

2 medium ripe bananas, mashed

1 egg

1 egg yolk


1/2 cup heavy cream

6 tablespoons unsalted butter

1/2 cup brown sugar

5 ounces bittersweet chocolate, chopped

1 1/2 teaspoons pure vanilla extract


1/2 cup flour

1/4 cup brown sugar

2 tablespoons cocoa powder

1/2 teaspoon sea salt

5 tablespoons unsalted butter, melted

1 medium ripe banana, chopped

For the Dough

Heat milk 2 minutes. To 95°. If needed, let cool to 95°.
Mix both flours, brown sugar, yeast, salt and cinnamon with a mixer to combine.
Add milk, bananas and eggs; mix 3 minutes. Increase speed to medium and mix 2 minutes.
Transfer dough to a greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. It may not double, but will look puffy.

For the Filling

Combine cream, butter, brown sugar, chocolate and vanilla in a pan,
Heat on medium and stir the chocolate and butter melts and sugar is dissolved, 3 minutes.
Transfer to a bowl and cool to a spreadable consistency.

For the Streusel

In bowl, whisk together flour, brown sugar, cocoa powder and salt.
Add butter and stir until crumbly.
Gently stir in banana pieces.
Grease a 9" x 5" loaf pan.
On a floured surface, roll dough to a rectangle of 14" x 18".
Dot filling on dough and spread across it.
Sprinkle 3/4 of streusel evenly over the filling.
Starting on the short side, roll dough into a log.
Cut in half lengthwise.
Twist the halves together and transfer to loaf pan.
Sprinkle remaining streusel over the loaf.
Cover with plastic, let rise 35 to 45 minutes.
Preheat oven to 350°F. Bake until browned on the surface and appears set.
(Internal temperature; should be 200°F.)
Let loaf cool in pan 20 minutes.
Remove from pan to a wire rack and cool completely before slicing and serving.
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