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Brioches

October 21, 2024

Chocolate Banana Sourdough Brioche Rolls

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One of my favorite pairings, banana and chocolate in a brioche. So satisfying.

Basically this is a brioche dough filled with chocolate chips and flambeed banana, drizzled with chocolate ganache and banana chips. Using rum really enhances the flavors (the alcohol evaporates when cooking the bananas) but you can omit this if you don't like the taste.

Chocolate Banana Sourdough Brioche Rolls

Amazing fluffy texture, rich, moist and packed with flavors. The banana chips' crunchiness complements perfectly the soft texture of the brioche. All what I love.

It is a long recipe (takes 2 days) but so worth it!

‍

Chocolate Banana Sourdough Brioche Rolls

How long can you store this brioche?

This brioche is best served right away out of the oven but you can store it a couple of days in the fridge.

Please note the banana chips may soften when spending time in the fridge.

This delicious brioche will satisfy all chocolate and banana lovers.

Chocolate Banana Sourdough Brioche Rolls

Prep:
100
min
cook:
30
min
total:
1220
min
Print It
Author:

Elodie

Ingredients
  • 250g bread flour
  • 750g sourdough starter
  • 25g sugar
  • 4g salt
  • 50g butter
  • 100ml milk
  • 1 large eggs
  • 4 bananas
  • 1/2 tbsp butter
  • 2 tbsp rum (optional)
  • 1/3 cup semisweet chocolate chips

For toppings:

  • ¼ cup semi-sweet chocolate chips
  • ¼ milk chocolate chips
  • ½ tbsp. butter
  • 1 tsp milk
  • Banana chips       

‍

Instructions
  1. In a large bowl, mix flour, salt, sugar.
  2. Add sourdough, milk, butter melted and eggs.
  3. Mix until well combined. Pour on the counter, form a ball, cover and let rest for 30min.
  4. Take the dough and knead it until smooth, about 20.
  5. Put in a greased bowl and let rise at room temperature for 6-7h or until doubled in size
  6. Deflate the dough on the counter top and form a new ball. Put back in the bowl, cover and let rise in the fridge for 8h
  7. Prepare the flambéed bananas. Peel and cut them in half lengthwise. Melt ½ tbsp. butter in a large pan. Roast the bananas on all sides on medium heat for 5-10min until cooked. Heat 2 tbsp rum and light it up before pouring it on the bananas. Pursue coking for a couple of minutes and remove from heat.  
  8. Take the dough out of the fridge and roll it out into a 1cm thick rectangle, 30x20cm (12x8 inch)
  9.  Spread the chocolate chips evenly on the dough, then add the pieces of flambéed bananas - leave 0.5cm free of toppings on the upper long side of the dough rectangle
  10. Roll tightly the dough starting from the long side closer to you, you can put some water on the clean edge to seal the log
  11. Divide the log into 7 equal portions and place them in a round baking dish of 9inch / 23cm diameter that has been greased and lined with parchment paper beforehand
  12. Let proof for 1h30 to 2h in the oven with a bowl of boiling water
  13. Remove pan from the oven, preheat the oven, eggwash and bake for 30-35min
  14. Let cool on a wire rack
  15. Prepare the glaze: add all ingredients to a microwave safe bowl and heat with 30 seconds intervals until chocolate is melted and the glaze is smooth. Mix well between intervals.
  16. Plate the brioche, glaze it with the ganache and top with slices of dried bananas
  17. Enjoy!

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Hi, I’m Elodie

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