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Banana & cinnamon whirls

Banana & cinnamon whirls

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A star rating of 4.3 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus rising time
  • Easy
  • Serves 18

Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand!

  • Freezable
Nutrition: per bun
HighlightNutrientUnit
kcal191
fat4g
saturates2g
carbs36g
sugars18g
fibre2g
protein5g
low insalt0.32g
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Ingredients

  • 225g strong white flour
  • 225g malted granary bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7g sachet easy-blend yeast
  • 150ml warm milk
  • 1 egg , beaten
  • 1 tbsp olive oil
  • 100-150ml warm water
  • 50g unsalted butter , melted
  • 4 medium bananas
  • 200g dried apricot , chopped
  • 2 tsp cinnamon
  • 100g light muscovado sugar
  • zest 1 orange
  • 4 tbsp runny honey

Method

  • STEP 1

    Mix the flours and salt together in a large bowl, then stir in the caster 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.

  • STEP 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.

  • STEP 3

    Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.

  • STEP 4

    Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.

  • STEP 5

    For each, 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.

  • STEP 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.

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.3 out of 5.24 ratings
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