Ingredients
- strong bread flour1 kg
- dried yeast21 g
- water, tepid650 ml
- salt2 tsp
- granulated sugar35 g
- Nutella or other chocolate spread
- bananas, cut in 1-inch thick slices3–4
- chopped nuts, e.g. almonds, walnuts, pecans
- chocolate chips, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat oven 180°C.
Mix all the dry ingredients together, add the water, and mix well with your hands.
Work into a large pliable ball. Cut in half.
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.
Spread nutella thickly and evenly down and across the dough, leaving an inch or so free on all sides.
Cover the chocolate spread with the banana slices. Sprinkle with chopped nuts and chocolate chips if desired.
Take one of the long sides of the dough and roll it inwards, forming a spiral log. Make sure the filling stays "tucked in".
Arrange the bread on a baking tray, either laid out straight or curled around on itself, whichever you prefer.
Brush lightly with olive oil. Sprinkle with more chopped nuts if desired. Leave loaf aside in warm place to proof for 30 minutes.
Bake for 30–35 minutes in the preheated 180°C oven.
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.
Region evidence: no stated origin (basic dish)
