Banana Choco Chunk Bread

I am part of this amazing Facebook group which is all about food! 7000+ people strong, any question you have about food is going to be answered on that.. a huge reason why I log into Facebook every single day.. so the group is organizing a bake along for World Bread Day! which is today! so this is what I baked for today!

All Purpose Flour – 3 cups

Banana Puree – 1 cup

choco chunks – 200 grams

Yeast – 1 1/2 tsp ( I used instant dry yeast  see note if you are using any other kind of yeast )

milk  – 1/3 cups

olive oil – 6 tsp

salt – 1/8 tsp

Mix the flour, salt thoroughly. Now add in the yeast and mix thouroughly. In a separate bowl, mix all the wet ingredients, i.e the milk, banana puree and olive oil. Whisk them so that they are combined well.

Add the wet ingredients to the dry gradually and mix well. Turn it onto a clean surface knead for 8-10 minutes. I used this kneading technique Transfer the dough to a greased bowl, cover with a towel and rest in a warm place for 45 minutes / till the dough has doubled in volume.

Once the dough has doubled, punch down the dough, turn it onto a clean surface, fold in the choco chunks and knead again for 8-10 minutes. Transfer to a greased loaf pan, cover with a towel and rest for 45 minutes.

The beautiful brown choco chunks

Preheat the oven to 160 degrees, bake the bread for 45-60 minutes. Once the crust turns golden brown and makes a hallow sound when tapped is when the bread is done.Turn it onto a wire rack and let it cool before slicing.

The Bread! sliced and ready to be hogged on!

Note : If you are using Active dry yeast, you may have to prove it. To 3 TBSP of luke warm water, add 1 tsp of sugar and yeast. Let it sit for 10 minutes or till it froths. If the yeast doesn’t froth, either the water was very hot or the yeast is not good.

I have not added any sugar, if you like sweeter bread then feel free to add in some sugar.


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