Thursday, 5 March 2015

Banana Bread Rolls

I have been baking again this week as you might guess!




Besides, I've been tackling my list of saved recipes this week! The result so far is: I have actually tried three new recipes in three days. None was a disaster, one was fantastic, one quite good and one...not bad, but not on the list for making again.
I am happy about how this went this week. Usually I save so many recipes and at some point I decide that I have to do a clear-out, because I can't find anything anymore =P
So in case you are curious - the one that was fantastic (honestly! I think I haven't tried anything that nice in quite some time!) was this version of Shepherd's Pie from Edible Perspective.

But back to what I've been baking! Banana Bread Rolls!
And no, they're not muffins, even though I always make them in a muffin pan - the dough is quite sticky and soft, that's why.
They don't require any artistic talent in case you didn't want to make the Schneckennudeln because of that ;-) These rolls are not like a typical cake or muffin recipe. They're made with yeast and resemble a typical yeast roll that is a bit heavier and has a subtle taste of banana and cocoa that is not overwhelming, though.




Banana Bread Rolls


Time required: about 30 min + waiting + 30 min + waiting + 10 min + 30 min for rising + 25 for baking

for 9 rolls for 12 rolls
335 g (34 g nuts 445 g (44 g nuts) Cashewmilk
6-8 g 8-10 g fresh yeast
OR 3 g 4 g dried yeast
and in that case 1 tsp 1 tsp honey
335 g 445 g whole wheat flour
335 g 445 g whole wheat flour
2 tsp 2 ½ tsp cinnamon
1 tbsp +1 tsp 2 tbsp cocoa powder
1 tsp 1 1/3 tsp salt
300 g 400 g banana, mashed
equals 2 large 3 normal sized bananas
2 2/3 tbsp 3 ½ tbsp honey
54 g 72 g butter, melted


  •  Grind cashew nuts and blend with water  to make cashewmilk. Pour a part into a jug and, in the same blender, blend the remaining milk with yeast and (if using dried yeast, honey).  In a bowl, mix flour, yeast-milk and remaining milk. If using a electric machine, use the paddle attachment. Using a spatula, try to fold in the sides to give the dough a bit of tension. Let rest covered for at least 3 hours at room temperature.


  • In a second bowl mix second part of the flour, cinnamon, cocoa and saltAdd mashed banana, honey, melted butter and the flour mixture to the dough. Knead into a dough. This will not become smooth, but will remain very sticky. If using a machine, use the dough hook attachment. If the dough seems quite hard add some water. Cover the dough and let it rest for at least 8 hours at room temperature.


  • Cut out squares of baking paper (do not use - under no circumstances - greaseproof paper - this will only give you lots of grief! ... I've done that) and, smoothing them over a small glass turned upside-down, turn them into moulds. You can also use non-stick muffin tin liners (but only if they're non stick). If you only have paper versions, rather just grease the muffin tin very well.
  • Knead the dough again. With wet hands pull the dough into pieces and place them in the moulds. This doesn't have to look nice. Just rip the dough in pieces and make sure it's all in the moulds. Put the muffin pan in a warm place where there is no draught and let the rolls rise for about 25 minutes.
  • If your oven needs preheating, preheat to 210°C.
  • When the rolls have risen, place them in the oven and bake for 22-24 minutes.
  • Remove them from the tin directly after baking and place on a cooling rack. If you used any paper for lining remove this. If you'd like to freeze any rolls, freeze them in sealed plastic bags directly after baking when hot (this way they retain the moisture). For thawing let them thaw in a plastic bag at room temperature for 4-5 hours. If you have the possibility you can reheat them for example on a toaster rack.

As always: If anyone tries this I'd love to hear from you!
Also I'm happy about any wishes and comments :-)

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