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Discover a wholesome twist on the classic chocolate croissant with this innovative recipe. Natural banana sweetness and coconut oil create a delicious yet nutritious pastry. The whole wheat flour adds extra nutrients while maintaining that irresistible melted chocolate center.
This recipe emerged during my journey to balance indulgent flavors with nutritious ingredients. The aroma while baking remarkably resembles that of a traditional French bakery.
Essential Ingredients and Benefits
- Ripe Bananas (140g): Choose spotted brown bananas for natural sweetness and ideal texture
- Coconut Oil (30g): Use organic virgin coconut oil for nutrition and subtle flavor
- Whole Wheat Flour (225g): Select finely ground flour for proper texture
- Active Dry Yeast: Check freshness for optimal rising
- Light Cream: Plant-based cream works for vegan version
- Dark Chocolate: Select 70% cocoa minimum for best results
- Baking Soda: Adds extra lightness to dough
Detailed Preparation Steps
- 1. Ingredient Preparation:
- Mash bananas until smooth
- Gently melt coconut oil
- Bring cream to room temperature
- Prepare egg wash
- Check yeast expiration
- 2. Mixing the Dough:
- Combine mashed bananas with warm coconut oil
- Fold in cream gently
- Mix flour, yeast, and baking soda separately
- Add salt and optional sugar
- Gradually incorporate dry into wet ingredients
- 3. First Rise:
- Knead dough 10 minutes until elastic
- Shape into ball, place in oiled bowl
- Cover with clean cloth
- Let rise 1 hour in warm spot
- 4. Shaping:
- Gently deflate on floured surface
- Roll to 30x40cm rectangle
- Cut into smaller rectangles
- Add chocolate pieces and roll
- Place on lined baking sheet
- 5. Final Rise and Baking:
- Rest 30 minutes covered
- Heat oven to 180°C
- Brush with beaten egg
- Bake 12-15 minutes until golden
These wholesome chocolate croissants have become a cherished Sunday breakfast tradition. The combination of bananas and dark chocolate creates perfect harmony between taste and nutrition.
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Recipe Variations
- Gluten-free: Use rice and buckwheat flour blend
- Protein boost: Add 2 tablespoons almond butter
- Extra indulgent: Sprinkle additional chocolate chips
Storage Instructions
Store in airtight container for 2-3 days. Briefly warm in oven before serving to restore freshness.
This reinvented chocolate croissant proves healthier baking can be equally delicious. Making them from scratch with quality ingredients adds special satisfaction. While the process requires patience, the results are truly rewarding.
Recipe Tips
- → Can I use frozen bananas?
- Definitely! Just make sure they’re fully thawed and excess liquid is drained off. Room temperature works best for mixing.
- → How can I make the bread fluffier?
- Avoid overmixing the dough. Keeping the kneading minimal will result in a softer, airier texture.
- → Does this bread freeze well?
- For sure! Store it in the freezer for up to two months. To reheat, pop it in the oven for a few minutes to bring back the crisp edges.
- → What kind of dark chocolate is best?
- Go for dark chocolate with at least 70% cocoa. It’s rich and pairs wonderfully with the sweetness of bananas.
- → How do I know when it’s fully baked?
- The top should be golden brown and firm. A toothpick inserted into the center should come out clean.