Chocolate Banana Bread Babka

winter breakfast

Thank you PureWow for the recipe!



  • ⅔ cup whole milk 

  • 2 + ⅔ cups all-purpose flour 

  • ¾ cup whole-wheat flour

  • ⅓ cup light brown sugar

  • 2 tsp instant yeast

  • ½ tsp fine sea salt

  • ½ tsp ground cinnamon

  • 2 medium ripe bananas (mashed)

  • 1 large egg

  • 1 large egg yolk


  • ½ cup heavy cream 

  • 6 Tbsp unsalted butter

  • ½ cup light brown sugar

  • 5 oz. bittersweet chocolate (finely chopped)

  • 1 + ½ tsp pure vanilla extract


  • ½ cup all-purpose flour

  • ¼ cup light brown sugar

  • 2 Tbsp cocoa powder

  • ½ tsp fine sea salt

  • 5 Tbsp unsalted butter (melted)

  • 1 medium ripe banana (finely chopped)


  1. In a small pot, heat the milk for the dough over medium heat until it’s just warm to the touch, about 2 minutes. Check the temperature, it should be about 95°F. 

  2. In the bowl of an electric mixer fitted with the dough hook attachment, mix the all-purpose flour, whole-wheat flour, brown sugar, yeast, salt, and cinnamon on low to combine. Add the warm milk, mashed bananas, and eggs. Mix on low for 3 minutes. Increase the speed to medium and mix for 2 more minutes. Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for an hour. 

  3. Meanwhile, make the filling. In a medium pot, combine the heavy cream, butter, brown sugar, chocolate, and vanilla extract. Heat the mixture over medium-low heat, stirring constantly until the chocolate and the butter are melted and the sugar has dissolved, about 3 minutes. Transfer the mixture to a medium bowl and let it cool to a spreadable consistency. 

  4. In a medium bowl, whisk the flour, brown sugar, cocoa powder, and salt. Add the melted butter and stir with a silicone spatula until the mixture forms moist crumbs, Gently stir in the banana pieces. 

  5. When the dough has risen slightly, lightly grease a 9×5-inch loaf pan with nonstick spray. On a lightly floured surface, roll out the dough into a rectangle about 14 x 18-inches. Dollop the filling all over the dough, using an offset spatula to spread it into an even layer across the dough all the way to the edges. Sprinkle three-quarters of the streusel evenly over the filling. 

  6. Starting on the shorter sides, roll the dough into a tight spiraled log, Use a bench scraper or a knife to cut the log in half lengthwise. Twist the two halves together, then transfer them to a prepared loaf pan. Sprinkle the remaining streusel over the loaf. Cover it with plastic wrap and let it rise in a warm place until it looks noticeably puffy, about 35-40 minutes. 

  7. Preheat the oven to 350°F. Bake the loaf until it has browned on the surface and appears fully set all the way through. 

  8. Let the loaf cool inside the pan for 20 minutes, then unmold it onto a wire rack and cool completely before slicing and serving.