Step 1

In a stand mixer’s bowl add bananas, sour cream, sugar, yeast, butter, flour, and salt. Set on the lowest speed and knead for 10 min.

Step 2

Remove the dough from the mixer's bowl and round into a ball. Cover the bowl and let the dough rest until doubled in size.

Step 3

In the meantime prepare the filling- in a food processor combine banana, butter, sugar, cocoa powder and cinnamon powder. Blend until smooth.

Step 4

Once the dough has doubled in size, remove from the bowl to a well floured working surface. Using a rolling pin, roll out the dough into 1/3 inch thickness rectangular shape.

Step 5

Using a spatula, spread the filling on half of the dough. Add chocolate chips on top of the spread and fold the dough in half.

Step 6

Flour the working surface more if needed and roll out the dough again to the same size you opened it before.

Step 7

Using a pizza cutter, cut the dough into 12 equal rectangles. Cut each rectangle into 3 strips, keeping the top of them attached.

Step 8

Braid the strips into a mini challah shape, then roll on itself to a knot.

Step 9

Place each knot in a well buttered muffin molds. Let them proof for 1 hour.

Step 10

In the meantime make the syrup- in a small pot combine water and sugar and cook until the sugar has fully dissolved in the water. Set aside to cool.

Step 11

Preheat your oven to 375F or 190C.

Step 12

Brush the babka knot and bake for 12-15 min or until golden brown.

Step 13

Once they come out of the oven, immediately brush with simple syrup. Enjoy while still warm!

Step 14

YASSS!