This tasty treat combines a range of flavours that leave you wanting more.
Grease a 20cm (base) cake pan. Combine flour, yeast, sugar, salt, milk, oil and half the diced
Banana in bowl of an electric mixer. Mix with a dough hook until smooth and elastic, about 8
Remove the dough, grease the bowl and return the dough. Cover with plastic wrap and a tea
Towel. Set aside in a warm place for 30 minutes or until doubled in size.
Meanwhile, place spinach on a microwave-safe plate. Cover and microwave 30 seconds on
High until just wilted. Set aside to cool then roughly chop. Transfer to a bowl, stir in the
Pesto. Cook bacon in a small frying pan 2 minutes until light golden. Set aside to cool.
Punch down the dough and turn out onto a floured work bench. Roll out to a 70cm x 40cm
Rectangle, approximately 5mm-thick. Spread the pesto mixture evenly over the dough.
Scatter over the cheese. From the long side, tightly roll dough into a log.
Using a sharp knife, cut the log in half lengthways. Twist the two lengths together,
Sandwiching the bacon and remaining banana between. Shape the twisted loaf into a scroll
Shape. Place into the greased pan, tucking the ends in. Cover with wrap and set aside in a
Warm place for 15 minutes.
Preheat the oven to 160°C fan forced. Bake for 1 hour, covering with foil in the last 20
Minutes if the bread is colouring quickly (this will depend on your oven). Stand in the pan for
5 minutes before turning onto a board. Serve warm with butter.
Tip To warm or reheat the bread, wrap in foil and place onto a tray. Heat 180°C fan forced oven for
Recipe courtesy of Australian Bananas.
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