KOMPAS.com – Bakery style chocolate banana torn bread is a sweet snack that is soft and melts in your mouth. The combination of soft bread, sweet banana and melted chocolate makes this dish a family favorite.
This recipe is easy to follow to produce quality bread like at famous bakeries. With simple ingredients, the results will be satisfying and perfect for a snack at home.
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The following is the complete recipe, quoted from the book “Best Selling Bakulan @dinniroti Ð 45 Recipes for Pastries, Cakes, Bread” (2021) by Wahdini Miftahul Husna published by Gramedia Pustaka Utama.
Filling Ingredients:
- 16 ripe plantains
- 16 couverture chocolate sticks
- Enough butter for frying
Material A:
- 225 grams of high protein wheat flour
- 25 grams of medium protein wheat flour
- 30 grams of full cream powdered milk
- 60 grams of granulated sugar
- 6 grams of instant yeast
Material B:
Material C:
Spread and Topping Ingredients:
- Evaporated milk to taste
- 110 ml cold full cream UHT milk
- Butter for brushing
- 1 plantain, thinly sliced
- Chocolate sprinkles to taste
- Grated cheddar cheese to taste
- Melt butter, saute bananas until wilted, then cool. Slice the bananas and fill them with couverture chocolate sticks, then set aside. Prepare two baking pans measuring 30×10 cm.
- Mix all ingredients A, mixer or knead by hand until evenly mixed. Add ingredient B little by little while continuing to knead until the dough is smooth and elastic.
- Add ingredient C, continue the kneading process until the dough is elastic (can form a window pane). Cover the dough with plastic wrap, then rest for 45 minutes until doubled in size.
- Once risen, deflate the dough to release the air. Divide the dough into balls weighing 40 grams, then cover with plastic and let rest for 10 minutes.
- Roll out each round lengthwise with a rolling pin. Fill with banana and chocolate, then roll up neatly. Arrange in a baking dish that has been smeared with oil, leaving space between the bread. Let it sit again until it doubles in size, 30 minutes.
- Brush the surface of the bread with evaporated milk, decorate with a topping of sliced banana, chocolate sprinkles and grated cheddar cheese. Bake in the oven at 150°C for ±20 minutes until cooked and brown.
- Once cooked, remove from the oven and immediately brush with butter so that the surface of the bread is shiny and soft. Cool before storing in an airtight container to keep it fresh.
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