Chocolate hazelnut swirl banana loaf

Chocolate hazelnut swirl banana loaf

Ingredients

makes 1 loaf
  • •500g strong white bread flour
  • •7g instant yeast
  • •1 tsp sea salt
  • •2 tbsp caster sugar
  • •2 overripe bananas, mashed
  • •40ml vegetable oil
  • •150-200ml soya milk
  • •200g dark chocolate hazelnut spread

Directions

Cooking mode
  1. 1. In a large bowl, combine the flour, yeast, salt and sugar.
  2. 2. Add the mashed banana, vegetable oil and soya milk. Mix until a rough dough forms.
  3. 3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover and leave in a warm place for 2 hours, or until doubled in size. Alternatively, refrigerate overnight.
  4. 4. Prepare a loaf tin. Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle approximately 30 x 45cm.
  5. 5. Spread the chocolate hazelnut spread evenly over the dough, leaving a small border around the edges. Roll up tightly from one of the long edges into a log.
  6. 6. Using a sharp knife, slice the log in half lengthways. Turn the cut sides upwards and twist the two halves together. Tuck the ends underneath and carefully transfer to the loaf tin.
  7. 7. Loosely cover and leave to rise for 45-60 minutes, or until puffy.
  8. 8. Preheat the oven to 190°C. Bake for 45-55 minutes. Cover loosely with foil during the final 10 minutes if browning too quickly.
  9. 9. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Leave to cool completely before slicing.
Baker Beanie Author

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