•The Ultimate Mashup Between Banana Bread & Cinnamon Rolls•

If you can’t decide between banana bread or cinnamon rolls, well… these loaded banana bread buns are for you! It consists of a yeasted bread dough with some bananas. It’s then filled with cinnamon sugar and butter (of course). Sprinkled on top of that is some toasted coconut, toasted walnuts, and chopped dark chocolate to give it banana bread vibes! • • #fyp #food #baking #bakingtip #viral #tips #cookingtip #cookingtips #bakingtips #fruit #bread #cinnamonbuns #bananas #foryoupage #shorts _______________________ ⭐️•Makes 9 Buns•⭐️ • • 🍞•Bread Dough•🍞 ➡️ 1/4 Cup (63mL) Warm Milk ➡️ 5 Tablespoons (62g) Sugar ➡️ 2 1/4 Teaspoons Active Dry Yeast ➡️ 3 1/4 Cups (390g) All Purpose Flour ➡️ 1 Teaspoon Salt ➡️ 1/4 Cup (57g) Butter, Melted ➡️ 3/4 Teaspoon Nutmeg ➡️ 1 1/3 Cups (300g) Mashed Overripe Bananas 🍭•Filling•🍭 ➡️ 7 Tablespoons (99g) Softened Unsalted Butter ➡️ 1/2 Cup (110g) Brown Sugar ➡️ 3 3/4 Teaspoons Cinnamon ➡️ 1/4 Teaspoon Nutmeg ➡️ 1/4 Teaspoon Salt ➡️ 1/3 Cup (33g) Toasted Coconut ➡️ 1/3 Cup (33g) Finely Chopped Dark Chocolate ➡️ 1/3 Cup (33g) Toasted Walnuts ➡️ 1 Whisked Egg • • ⭐️NOTE: the dough has a light banana flavour. For a stronger banana taste, replace 15g of flour with 30g of powdered dried bananas (dried banana pieces blitzed in a food processor until very fine). • • 1️⃣. For the dough, mix the warm milk, yeast and 1/2 tablespoon (6g) of sugar then allow to sit for 10 minutes. Add all purpose flour, remaining sugar, overripe bananas, and nutmeg then mix until you have a shaggy dough. Add the butter and salt then knead until smooth and elastic (5-7 minutes). It will start off looking sticky, but keep working the dough and it’ll become stiffer. Allow to rise for 60-90 minutes or until doubled in size. 2️⃣. Punch down the dough, then roll into a rectangle about 1/4 inch thick then spread the butter all over it. In a bowl mix brown sugar, salt, cinnamon and nutmeg then sprinkle this throughout. Then evenly distribute the toasted coconut, dark chocolate and toasted walnuts. 3️⃣. Cut into 1 inch wide strips the roll them up. Place on a parchment lined tray then allow to proof for 30-40 minutes. Brush with a whisked egg then bake at 375 Fahrenheit for 15-20 minutes. Best eaten when they’re warm 😉! ______________________ 💡•Extra Tips & Advice•💡 ➡️ For cinnamon buns like this you want it to be a softer dough. So be sure not to over knead the dough or else the buns will be chewy and hard to eat. ➡️ At first, this dough will be sticky, just keep working it and it will eventually stiffen up and become workable. That said, if it’s super sticky where it’s not even workable, add an extra 1/4 cup (30g) to 1/3 cup (40g) of flour. This can also depend on the humidity of your environment. ➡️ This dough has a light banana flavour which adds a lot of great moisture! But to strengthen that banana, replace 15g of flour with about 30g of powdered dehydrated bananas (dried banana pieces blitzed in a food processor until fine). ➡️ Toasting the coconut and walnuts bring out so much flavour! See Duff Goldman, I remembered to toast the walnuts this time 😉. ➡️ Using dark chocolate is important as it helps to balance out the sweetness and add a rich chocolate flavour. You can also use bittersweet or semisweet if desired! ➡️ When rolling up the rolls, do so very slowly to ensure that all the fillings don’t just fall out. ___________________________ If you would like to see more of my creations and recipes, check out my Instagram, Facebook and TikTok pages. Lots of stuff to see there: . . . 📷Instagram: https://www.instagram.com/alex_canadianbaker/ 🎥Facebook: https://www.facebook.com/alex.czajka.14 🎞TikTok: https://www.tiktok.com/@ alex_canadianbaker?_t=8WhcUY0wTLB&_r=1 (Video edited using CapCut)

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