It’s not actually possible to say the phrase ‘banana buns’ without developing an attack of the Muppets, really. Seriously, try it. You’ll be humming the Muppet theme before you know it.
Anyway. This recipe, like so many banana recipes, came out of the discovery of a couple of very daggy-looking bananas on my fruit stand. But I wasn’t really in the mood for making banana bread this week – I feel like I’ve been doing cakes all week, when what I really want to play with right now is yeast and sticky buns. And then I was considering my failure to come up with a good vegan variant on my sticky cinnamon scroll recipe a couple of weeks back, which is when I started wondering if you could enrich bread dough with bananas instead of eggs.
It turns out you can. These are quite wholesome buns, sweet (though not excessively so) from the fruit, faintly banana flavoured, but with a reasonable amount of heft from the rolled oats (which melt into the dough, incidentally, but are still very present in terms of texture). They have what I think of as a ‘squidgy’ texture – not fluffy, not dense and heavy, but soft and a bit chewy. The kind of bread that has a bit of substance to it, without being hard work to eat.
Exactly right for breakfast.
Your Shopping List1 1/4 cups sultanas that are taking a walk on the dry side 1/2 cup sherry, marsala, rum, or anything along those lines 275 milk or almond milk or a mixture of both if that is what you happen to have on hand 1 cinnamon stick 5 cloves a pinch of nutmeg 7 g yeast 2 daggy bananas 550 g flour 1 tbsp maple sugar or brown sugar 1/2 tsp salt 75 g rolled oats 50 g butter, ghee, or canola oil sunflower or canola oil for your hands (you will need this) maple syrup to glaze