Chocolate Banana Rolls

This recipe started as bread, morphed into rolls and has the potential to serve as the foundation for a plethora of baked treats. Like the Double Chocolate Cherry Bread in my last post, these can be dressed up to deliver a chocolate fix just when you need it. Alternatively, you can make bread instead—a subtly sweet loaf perfect for serving sliced, lightly toasted and buttered.

Also, if you have a favorite recipe for morning cinnamon rolls or monkey bread, try replacing the dough with this to create a delightful variation. Not only do the cocoa and banana “play well” with cinnamon, but the fine crumb and smooth texture of this dough are ideal for such a dish.

No matter how you slice it (or stuff it), bananas and cocoa are a wonderful flavor combination, and they provide several health benefits as well. Whole wheat flour and  walnuts (see variations) also boost the nutritional offerings of this recipe, making it a great way to start your day.

Chocolate Banana Rolls

This recipe is adapted from The Bread Machine Cookbook III by Donna Rathmell German.

Makes 12 rolls, one large loaf, or a ring of monkey bread (see variations below)

3 well-ripened medium bananas
2 eggs
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 tablespoons unsweetened cocoa
3 tablespoons sugar
1 cup whole wheat flour
2 cups bread flour
2 teaspoons rapid or instant yeast

  1. Add all ingredients to bread machine in the manufacturer’s recommended order.
  2. Run the dough cycle and remove dough upon completion.
  3. Cover a large baking pan with a Silpat mat or a light coat of cooking spray.
  4. With lightly oiled hands, divide the dough into 12 equal pieces. Shape into balls and place on prepared pan.
  5. Cover and let rise in a warm, draft-free location for 30-45 minutes.
  6. Preheat oven to 350° F.
  7. Bake for about 15 minutes, until tops are golden and rolls sound hollow when tapped.
  8. Remove pan, then rolls, to a wire rack to cool.

Store in a tightly sealed container at room temperature for 2-3 days.

Variations

Loaf: for bread instead of rolls, select the white, sweet or fruit and nut cycle for a large loaf in step 1 and let the machine do all of the work. Add 1/4 cup crushed walnuts and/or 1/4 cup chocolate chips at beep, if desired.

Stuffed rolls: after dividing the dough into equal pieces in the first part of step 4, enclose 1 tablespoon crushed walnuts and/or chocolate chips in the center of each, seal and place on pan.

Monkey bread or cinnamon rolls: follow the directions in steps 1-2 and then use the dough to make your favorite monkey bread or cinnamon rolls.

© Liesl K. Bohan  |  SavvyBaker.com

2 comments to Chocolate Banana Rolls

  • Kristi

    These are yummy, and would be even better with some frosting on top.

  • What ISN’T tastier with frosting?! Thanks for trying these, Kristi. The variations addressed all of your recommendations, except frosting. :=) And yes, I’ll be sure to share samples when I bake monkey bread or cinnamon rolls with this dough!

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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