Cookbook:Chocolate and Banana Bread

Dough

 * 1 kg strong bread flour
 * 21 g dried yeast
 * 650 ml tepid water
 * 2 teaspoons salt
 * 35 g granulated sugar

Chocolate banana filling

 * Nutella or other chocolate spread
 * 3–4 bananas, cut in 1-inch thick slices
 * Chopped nuts (e.g. almonds, walnuts, pecans)
 * Chocolate chips (optional)

Procedure

 * 1) Preheat oven 180°C.
 * 2) Mix all the dry ingredients together, add the water, and mix well with your hands.
 * 3) Work into a large pliable ball. Cut in half.
 * 4) Roll the first half of the ball out on a floured board, to about ½ inch thick, 12–15 inches wide, and as long as you can get it within those dimensions.
 * 5) Spread nutella thickly and evenly down and across the dough, leaving an inch or so free on all sides.
 * 6) Cover the chocolate spread with the banana slices. Sprinkle with chopped nuts and chocolate chips if desired.
 * 7) Take one of the long sides of the dough and roll it inwards, forming a spiral log. Make sure the filling stays "tucked in".
 * 8) Arrange the bread on a baking tray, either laid out straight or curled around on itself, whichever you prefer.
 * 9) Brush lightly with olive oil. Sprinkle with more chopped nuts if desired. Leave loaf aside in warm place to proof for 30 minutes.
 * 10) Bake for 30–35 minutes in the preheated 180°C oven.
 * 11) Use the second half of the dough to make either a second sweet bread or a savory bread (see variation below). Fill and bake as above.

Notes, tips, and variations

 * To make a savory filling, use ingredients like bacon, egg, cheese, caramelized onion, etc.