Banana chocolate chips challah 香蕉巧克力碎片哈拉麵包
Shabbat shalom from New York! Today I am sharing my newest challah recipe with you- combining the classic banana chocolate flavor into my challah dough. The banana bring the fluffiness of the bread to a whole new level. It’s so light and soft. The chocolate and cinnamon aroma comes through strong and makes each bite a luxurious experience. The challah is perfect to eat fresh but also very amazing to be made into some french toast the next day as your weekend brunch. The chocolate, cinnamon, and banana is just the perfect combo for the french toast you basically don’t need any other toppings or ingredients to go with it and can just enjoy it as is.
Because of the ripe banana naturally contains a lot of liquid, when the dough first comes together, it’s normal that it will feel and look wet. Do not panic, just keep kneading the dough and it will get to the point of not sticky. Please do not over-flour the dough- this is the key to a fluffy challah.
Banana chocolate chips challah 香蕉巧克力碎片哈拉麵包
Yield 1 big loaf or 2 medium loaves
Ingredients
Yeast 10g
Water 45g at 110-115F
Sugar 10g
Egg 1 large
Yolk 2, save one white for egg wash
Banana, 2, to get 110g
Bread Flour, 320g-330g
Ground cinnamon 6g
Salt 3g
Chocolate Chips 200g
Instructions
Put the yeast in the water with the sugar in the mixing bowl, wait for several minutes until the mixture is foamy and activated.
Add in the mashed banana, whole egg and the yolks, mix a little.
Mix the salt 320g flour, ground cinnamon together and slowly add it into the bowl of the wet ingredients. Add in more flour if needed. Do not over flour. It will feel wet and sticky to start but keep kneading until smooth and elastic. Knead in the chocolate chips.
Transfer to an oiled bowl, cover and rest until it’s doubled in volume (about 2-3 hours)
Punch down the dough, cover, and rest for another 30 minutes
Divide the dough into equal portions, cover and rest for ten minutes
Braid the dough. Cover and do a final proofing until when you press down the dough it slowly rises back up halfway. About 60-90 minutes, depending on the weather and temperature.
Preheat the oven to 375F. Use one of the egg white to make the egg wash.
Once proofed, brush on the egg wash. Place the baking sheet in the oven and immediately lower the temperature to 350F. Bake for 18-23 minutes. Cool on a rack.
The banana chocolate chips challah makes great French toast!
