Banana Chocolate Chip Knots



2 tablespoons dry active yeast

¼ cup granulated sugar

6 tablespoons unsalted butter

1 cup whole milk at room temperature

4½ cups all-purpose flour

½ teaspoon salt

1 ripe banana

2 eggs

3-4 tablespoons chocolate chips divided (keep 1 tablespoon to the side)

Powdered sugar for dusting


Combine the yeast, sugar, warm milk, and melted butter. The temperature of the mixture cannot exceed 110°F. If the liquid is too hot, it will kill the yeast.


In a large bowl, combine the flour and salt.


Peel the banana. Thoroughly mash the banana together with one egg in a mixer or by hand using a fork.


Stir the banana mixture into the flour mixture to combine.


Add the milk-yeast mixture to the flour-banana mixture.


Knead the mixture with a stand mixer that is set up with a dough hook attachment, or by hand, until smooth.


Form the dough into a ball and transfer the dough to a clean bowl and cover the bowl with a clean kitchen towel. Leave the dough to rise in a warm place for about 45 minutes, or until the dough appears to have doubled in size.


Line a baking tray with parchment paper.


Reserve about 1 tablespoon of the chocolate chips and set aside, then knead the rest into the dough.


Divide dough into 16 pieces.

On a floured counter-top, form the dough into a snake and tie it into a knot. Place each knot onto the parchment-covered baking sheet.  


Cover the knots and let them rise in a warm place for about 20 minutes, or until doubled in size.


Meanwhile, preheat the oven to 350°F.


Whisk the remaining egg and brush it on the top of each of the knots.


Sprinkle the remaining chocolate chips on top of the knots – the egg should help them to stick. If any of the chocolate chips fall off onto the tray, stick them back onto the bread so they won’t burn.


Bake for 14 minutes, or until golden brown on top. If you think need more baking time, cover the knots with aluminum foil to prevent them from getting too dark.


Once the knots are cooked through, remove them from the oven and cool on the baking sheet for at least 10 minutes.


The cooling knots can be moved to a wire rack if necessary after that, but you may risk tearing them if you attempt to move them while they are still hot.


Dust with powdered sugar if you like, and enjoy!