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Hot cross banana bread

Name: Hot cross banana bread
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 1 x 1kg loaf (6-8 slices)
Cuisine: British recipes
Ingredients: 200ml whole milk; 50g unsalted butter; 500g plain flour, plus extra to mix (if need be) and dust; 100g caster sugar; 2 tsp instant or fast-action dried yeast; 1 medium free-range egg, beaten; 4 tbsp chocolate chips; Vegetable oil to grease; 1 medium free-range egg yolk, beaten with 1 tbsp milk, to glaze; For the filling; 2 ripe bananas, mashed; 100g ground almonds; 25g golden caster sugar; 25g unsalted butter, melted; 2 tsp mixed ground spice; Specialist kit; 1kg loaf tin

By: Louise Pickford

Published: 23 Feb 24
Updated: 25 Mar 24

Banana bread meets hot cross buns in this delicious Easter loaf – or ‘bunana’ bread. A brioche-style dough is spread with a spiced almond and banana paste, then plaited and gently folded into a loaf tin. Serve as is or with freshly sliced mango, greek yogurt and a little honey.

Here’s a timeless hot cross buns recipe, too.

Medium
March 2024

Test kitchen approved

Makes 1 x 1kg loaf (6-8 slices)
Hands-on time 30 min, plus proving. Oven time 50 min

Here’s a timeless hot cross buns recipe, too.

Nutrition: Per slice (for 8)

Calories: 566kcals
Fat: 22g (9.4g saturated)
Protein: 12g
Carbohydrates: 77g (30g sugars)
Fibre: 4.2g
Salt: 0.1g

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Ingredients

200ml whole milk
50g unsalted butter
500g plain flour, plus extra to mix (if need be) and dust
100g caster sugar
2 tsp instant or fast-action dried yeast
1 medium free-range egg, beaten
4 tbsp chocolate chips
Vegetable oil to grease
1 medium free-range egg yolk, beaten with 1 tbsp milk, to glaze

For the filling

2 ripe bananas, mashed
100g ground almonds
25g golden caster sugar
25g unsalted butter, melted
2 tsp mixed ground spice

Specialist kit

1kg loaf tin

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Method

Gently heat the milk and butter in a saucepan until the butter has melted and the liquid is warm but not hot (you should be able to hold your finger in it). Sift the flour into the bowl of a stand mixer with a dough hook attached, then add the sugar and yeast. Pour in the warmed milk and egg, then mix at a low speed until it just comes together. It will be soft but add 1-2 tbsp extra flour if the dough is very sticky.
Add the chocolate chips, increase the speed to medium and knead for 5 minutes until the dough is glossy. Shape into a ball, put in an oiled bowl, then cover and leave to rise for 1 1⁄2-2 hours until doubled in size.
Make the filling by beating all the ingredients together in a medium bowl to form a paste. Cover and set aside. Heat the oven to 140°C fan/gas 3 and line the loaf tin with baking paper.

Turn the risen dough out onto a lightly floured surface and roll into a large rectangle, about 30cm x 45cm. Spread the banana filling over the dough, leaving a clear 1cm border around the edge. Roll the dough up from the long side, then cut in half lengthways to create 2 thin pieces. Braid the 2 pieces, one over the other back into a single length, then gently pinch the ends together and fold into the prepared tin. Cover and leave to rise for 30 minutes or until it reaches the top of the tin.
Lightly brush the top of the dough with the beaten egg yolk and milk mixture, then bake for 50 minutes until risen and golden. Leave the loaf to cool for 10 minutes in the tin, then put on a wire rack to cool.