If you have not tried chocolate babka, you are missing out! It’s a traditional Eastern European Jewish twisted yeast bread filled with rolls of cinnamon and chocolate and topped with streusel. Are you salivating yet?? It’s spectacular. I’d even go as far as to say it’s life changing. The only downside to babka is that is takes FOREVER to make it, and patience is not always one of my virtues.
I am probably one of the only students who made it through college having never cooked myself pasta, because I thought it took too long to boil water! So when I went looking for ways to incorporate the chocolatey streusel goodness of babka into a something that would be in the oven in 20 minutes, banana bread seemed like the perfect choice.
This bread turned out amazing! The cinnamon chocolate ribbon that runs through the middle takes it to the next level, while slapping banana in the title makes me feel less guilty about gobbling up half a loaf for breakfast….I said ‘less’ guilty. 🙂
- 3 Very Ripe Bananas
- 3/4 cup Sugar
- 1/4 cup Oil
- 1 Egg
- 1 1/2 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Chocolate Chips (finely chopped)
- 1 Tablespoon Butter
- 2 Tablespoon Sugar
- 1/2 teaspoon Cinnamon
- 1/4 cup All Purpose Flour
- 1/4 cup Sugar
- 1 Tablespoon Butter
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
Chocolate Banana Babka Bread
Preheat your oven to 350.
To make the filling: Place chocolate, sugar, and cinnamon in a medium bowl, and stir to combine. Using a fork or a pastry cutter, cut in the butter until well combined; set filling aside.
Mash the bananas. (I find that it’s easiest to just place them in my mixer and mash them that way.)
Add the egg, sugar and cooking oil to the bananas.
Add the dry ingredients to the banana mixture and stir just until moistened.
Spray the bottom and sides of a bread pan with cooking spray. Scoop half of the batter into the bread pan. Cover with chocolate filling, and spread the remaining batter evenly over the top. Top with streusel. Cook for 50-55 minutes, or until a cake tester (or toothpick) inserted in middle comes out clean.
Allow pan to cool for 10 minutes on a cooling rack before removing the bread.
Allow the bread to fully cool before cutting.