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1
Mash the banana with a fork to turn it into a puree.
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2
Put the bread and cake flours, yeast, granulated sugar and salt (put the salt in away from the yeast) in a bowl.
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3
Put in the mashed banana,and add the lukewarm water aiming for where the yeast is.
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4
Mix everything together, then knead in the butter.
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5
Knead until the dough is smooth, about 15 minutes.
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6
Spread the dough out and scatter evenly with the chocolate chips.
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7
Wrap the dough around the chips, and knead to evenly distribute the chips in the dough.
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8
When the dough is kneaded, round it off so that the surface is smooth, pulling it towards the bottom.
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9
Put the ball of dough in a lightly oiled bowl, cover with plastic wrap or a tightly wrung out moistened kitchen towel, and use your oven's bread-rising setting to let the dough rise (1st rising) for 40 to 60 minutes.
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10
When the dough has doubled in size, and a hole made with a finger poked in it remains, it has completed rising.
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11
Take the dough out and punch it down lightly to deflate.
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12
Round it off again, cover with plastic wrap or a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
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13
Roll out into a 25cm x 15cm rectangle, and place with the long side nearest you.
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14
Cut vertically into 10 pieces.
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15
Put the stick shaped dough pieces on a parchment paper lined baking sheet.
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16
Cover with a piece of plastic wrap or tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) for 20 to 30 minutes.
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17
Preheat the oven to 180C after the bread has risen.
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18
Bake the rolls for 10 to 12 minutes at 180C
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19
Done.
