We all love banana bread (well, all of us apart from Damian who for some inexplicable reason doesn’t like it. More for me I guess.), and I’m sure that we can all agree that banana bread with nutella is food of the gods. But how many of you have tried a yeasted banana bread? More specifically, one that is swirled with gooey nutella? Probably not very many. But that needs to change because this nutella swirled banana yeast bread is incredible and a totally different way of using up those over-ripe bananas.
Yeasted banana bread is a completely different beast to the standard banana bread, which, lets face it, isn’t bread at all, it’s cake. There, I said it. This banana bread however, is definitely bread. It has a soft but chewy texture with a sweet, mild banana flavour and generous swirls of nutella goodness.
Being yeast bread it is a little more time consuming to make, and as the dough is quite sticky it is best to use a stand mixer if you have one. I like to make the dough in the evening and leave it to rise in the fridge overnight to break up the workload a little. Don’t feel that you have to shape this as a loaf like I did; once the dough has been rolled out, spread with nutella and rolled up again, it can be sliced into rounds to make rolls; or the log can be split in half lengthways, the two halves twisted together and shaped into a ring to make a wreath/couronne.
Nutella Swirled Banana Yeast Bread
- 500 g (4 cups + 2Tbsp) strong white bread flour
- 7 g (2 tsp) fast action yeast
- 1 tsp salt
- 50 g (1/4 cup) granulated sugar
- 250 g (2 medium) very ripe bananas mashed
- 50 g (1/2 stick) butter melted
- 200 ml (3/4 cup + 1Tbsp) full fat milk
- 300 g (10.5oz) nutella
Place the flour in the bowl of a stand mixer; add the yeast to one side and the salt and sugar to the other.
Add in the mashed banana, melted butter and milk and mix on a low speed until it comes together into a dough. Turn up the speed to high and mix until the dough starts to pull away from the sides of the bowl cleanly and is very elastic; it should pass the windowpane test.
Transfer the dough to a large, lightly greased bowl, cover with clingfilm and place in the fridge to rise overnight. (Or in a warm place until doubled in size - 1-2 hours).
Line an approx 9.5x5in loaf tin with baking parchment, leaving some overhanging to make it easier to lift the baked loaf out of the tin. Punch down the risen dough and turn it out onto a lightly floured surface; sprinkle with flour and roll out to a large rectangle, about 30x45cm.
Spread the nutella evenly all over the dough, leaving a small border around the edge. roll the dough up tightly from one of the long edges into a log.
Use a sharp knife to slice the log in half lengthwise. Twist the two halves together, tuck the ends under and carefully lift it into the loaf tin.
Loosely cover with oiled clingfilm and set aside to rise until puffy, about 45mins to 1 hour. Meanwhile, preheat the oven to 190C/375F/gas mark 5.
Bake the risen dough for 60-70 minutes, until the internal temperature reaches at least 94C/201F on a probe thermometer. You will probably have to cover the top with tin foil partway through baking to prevent it from catching.
Leave the bread to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool before slicing.