Banana & cinnamon whirls

Banana & cinnamon whirls

Have fun with buns and create some irresistible banana and cinnamon whirls

Difficulty and servings

Easy

Serves 18

Easily doubled

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 - 25 mins

Plus rising time
Freezable

Method

  1. Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
  2. On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
  3. Lightly butter a 20cm square baking tin. On a floured surface, roll the dough into a rectangle approximately 30cm x 25cm and brush with melted butter.
  4. Thinly slice bananas into a bowl and mix in apricots, sugar, cinnamon and orange zest. Spoon mix over the dough, leaving a finger-width border.
  5. Roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
  6. Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.

Per bun

191 kcalories, protein 5.0g, carbohydrate 36.0g, fat 4.0 g, saturated fat 2.0g, fibre 2.0g, sugar 18.0g, salt 0.32 g

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

  • Binder photo ventralarc

    28 November 2007

    ventralarc rated this recipe

    3 stars

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  • Binder photo becky

    11 February 2008

    becky rated and commented on this recipe

    5 stars

    Oh wow these were amazing. Although i did change it slightly as i didnt have any apricots so i bashed 3 chocolate crunchie bars into the banana and sugar mix. Mmmm. They were such a hit i made a second batch the same day! One thing though, the recipe says cut into 9, so possibly you need to make 2 rectangles to make the recipe make 18 like it says at the top. Or maybe it's only supposed to make 9! I couldnt work it out so went for a happy medium of 12, which worked fine!

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  • Binder photo Belkey

    26 April 2008

    Belkey rated this recipe

    4 stars

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  • Binder photo lollypoplozza

    13 August 2009

    lollypoplozza commented on this recipe

    becky think it means a serving is only half a bun - who could just eat half!!!

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  • Binder photo Luce

    01 November 2009

    Luce rated and commented on this recipe

    5 stars

    Didn't have any dried apricots so used sultanas instead, absolutely delicious! See my effort at http://chezluce.wordpress.com/2009/11/01/baking-day/

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  • Binder photo chocciebikkie

    12 November 2009

    chocciebikkie rated and commented on this recipe

    5 stars

    Have just made these they are fantastic! I used all white flour and sultanas instead of apricots as that's what I had in my cupboard. I am always grateful for recipes to use up bananas that are a bit too ripe and this is great for that. I will definitely make this again.

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  • Binder photo Frances46

    24 January 2010

    Frances46 rated this recipe

    4 stars

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  • Binder photo glyderau

    22 April 2010

    glyderau rated and commented on this recipe

    4 stars

    My dough almost trebled in size so I rolled it out to twice the quoted length; glad I did too as the amount of filling would seriously overspill if it was only made to the specified dimensions. I made over 20 from one batch, making the slices narrower, and ended up with classic Danish whirl shapes! A tad sweet with all the sugary ingredients and I might add a little nutmeg next time, but very nice!

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  • Binder photo nooner

    06 June 2010

    nooner rated and commented on this recipe

    4 stars

    made these with my sister over teh weekend. we used whole grain wheat instead of white, and brown sugar. it turned out pretty good!

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  • Binder photo Cakemaker

    06 September 2010

    Cakemaker rated and commented on this recipe

    2 stars

    Made far more then it said, but worked out ok, didnt think recipe was very clear.

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  • Binder photo beanie25

    14 April 2011

    beanie25 commented on this recipe

    Do you think that you could substitute in apples instead of bananas??? Looks good but not too keen on using bananas cos not a massive fan.

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  • Binder photo terrestrial_babe

    02 May 2011

    terrestrial_babe rated and commented on this recipe

    5 stars

    Certainly not a recipe for a novice cook but it turned out fabuous! i but all my bread ingredients into a bread maker on dough setting, alot easier than keeping my eye on it! (and acheived wonderful results)I dont like apricots so i put in some dark chocolate chips - it was tasty, sweet, sticky and moreish ... everything you want from banana bread :)

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  • Binder photo carlisc

    30 May 2011

    carlisc rated and commented on this recipe

    4 stars

    not quite as simple as I'd hoped, when they went in the oven I was concerned but have come out looking really nice! Folks at work will be happy! :o )

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  • Binder photo vickoirr

    05 June 2011

    vickoirr rated and commented on this recipe

    3 stars

    This recipe went down well with those I made it for, but I wasn't as impressed. I think it's a useful one to tweak, and when making it again I would use less fillings, as the orange overpowered the banana so it couldn't be tasted at all. My dough didn't rise very well, but I think this is because I was confused by the recipe where it said to add the sugar with the other dry ingredients, and used the light brown sugar which was probably only meant for the filling. I will make it again as I think you could easily choose whatever filling you wanted, and so long as the dough worked out better would be very good

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  • Binder photo jabish

    26 June 2011

    jabish rated this recipe

    5 stars

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  • Binder photo kruemelmonster

    28 July 2011

    kruemelmonster rated and commented on this recipe

    5 stars

    just amazing!

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  • Binder photo Lawnor

    19 September 2011

    Lawnor rated and commented on this recipe

    5 stars

    I dislike wholemeal bread and usually avoid anything with fruit baked into it and I think these were bloody gorgeous! Eat them while they are still hot from the oven. We used a tray a little bigger than 20x20, maybe 25x25 but I'm not sure. It filled the tray anyway.

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  • Binder photo hlouise83

    26 September 2011

    hlouise83 rated and commented on this recipe

    4 stars

    Really pleased with how these turnt out

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  • Binder photo Claire

    04 November 2011

    Claire commented on this recipe

    which sugar goes where? its statessugar in dough and sugar in fruit mix so not sure. Thanks

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  • Binder photo Sally Sunbeam

    05 November 2011

    Sally Sunbeam commented on this recipe

    Ive just made these, I didnt have either of the recipes flour so used self raising, I exchanged the apricots for raisins and I didnt have mascavado sugar so used fine brown sugar which I had in the cupboard and they have turned out fantastic, i cant quite believe that ive made them.

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Difficulty and servings

Easy

Serves 18

Easily doubled

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 - 25 mins

Plus rising time
Freezable

Ingredients

  • 225.0g strong white flour
  • 225.0g malted granary bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7.0g sachet easy-blend yeast
  • 150.0ml warm milk
  • 1 egg , beaten
  • 1 tbsp olive oil
  • 100-150ml warm water
  • 50.0g unsalted butter , melted
  • 4 medium bananas
  • 200.0g dried apricots , chopped
  • 2 tsp cinnamon
  • 100.0g light muscovado sugar
  • zest 1 orange
  • 4 tbsp runny honey
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Per bun

191 kcalories, protein 5.0g, carbohydrate 36.0g, fat 4.0 g, saturated fat 2.0g, fibre 2.0g, sugar 18.0g, salt 0.32 g

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