Banana Brunch Swirls

I baked these as an experiment and treat on a rainy Saturday morning.  We had a couple of very over-ripe bananas to use up and my family wanted me to bake fruit buns so I thought why not combine the two.

These buns are dairy-free, egg-free and vegan so are perfect for those with special dietary needs.  The dough is soft and best kneaded in a mixer, although you could make it by hand if you really wanted to.  I only just managed to keep my husband and children away from them long enough for me to take photos.

Banana Brunch Swirls

175g brown bread flour
100g white bread flour
5g instant yeast
1/2 tsp salt
1 over-ripe banana, mashed
125ml lukewarm water
2 Tblsp oil

Filling:
1 over-ripe banana, mashed
100g dried fruit, I used dates and raisins
50g light soft brown sugar

Put all the dough ingredients into the bowl of a stand mixer.  Mix until a smooth dough forms then knead for 10 minutes.  Cover and set aside to prove until doubled in size, this took just over an hour in a warm kitchen.

Grease and line a 20cm square cake tin with non-stick baking paper.

Once the dough has proved, knock it back and roll out on a floured surface until you have a rectangle measuring approximately 30cm x 25cm.  Mix together the filling ingredients and spread over the dough.  Roll up the dough from the longest side and pinch to seal.  Divide the roll into 8 pieces and put into the prepared cake tin.  Cover and leave to prove for 30 - 45 minutes.

Preheat your oven to 200C/180C Fan.  Uncover the proved buns, sprinkle with a little fine raw cane sugar if you wish then bake the buns for 20 - 25 minutes until cooked though and golden.  Cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.

8 comments Basics, Breakfast, Dairy free, Vegan, Vegetarian