- Serves: 9
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus rising time
- Effort: medium
For the dough
- 225 g strong bread flour
- 225 g malted granary flour
- 1 tsp salt
- 1 tsp caster sugar
- 7 g fast action dried yeast
- 150 ml milk, warmed
- 1 egg, beaten
- 1 tbsp olive oil, plus extra for greasing
- 100-150 ml warm water
For the buns
- 25 g unsalted butter, melted
- 2 bananas
- 50 g lightlight muscovado sugar
- 1 tsp cinnamon
- 100 g raisins or sultanas
- 2 tbsp runny honey
Tips and Suggestions
You only need half the bread dough to make these buns but it's not worth making a smaller quantity. All you have to do to cook the remainder is shape it into a loaf (you could put it in a greased loaf tin or on a greased baking sheet), brush the top with oil, and leave it in a warm place to rise for 30 minutes or so. Bake at 220C/gas 7 for 20-25 minutes until well risen and brown, and the loaf sounds hollow when tapped on it's base.
1. For the dough: mix flours and salt together in large bowl, then stir in the sugar and dried yeast. Make a well in the centre of the dry ingredients and pour in the warmed milk, beaten egg and oil. Gradually stir the dry ingredients into the wet, adding just enough water to form a dough.
2. Knead on a lightly floured work surface, then return the dough to the mixing bowl, cover with cling film and set aside to rise until the dough has doubled in volume.
3. Meanwhile, lightly butter a 20cm square baking tin.
4. When the dough has risen, knock it back and knead briefly again on the floured work surface. Set aside half the dough to cook as a loaf of granary bread.
5. Take the other half of the dough and roll it into a rectangle measuring 30cm x 25cm. Brush it with melted butter and leave to rest while you prepare the filling.
6. Thinly slice the bananas into a mixing bowl and stir in the sugar, cinnamon, and the sultanas or raisins. Scatter the fruit mixture over the dough, leaving a border of a finger width border around the edge.
7. Working from the long side of the rectangle, roll the dough towards you, tucking in any banana that falls out. Press the ends to seal.
8. With a sharp knife, cut the roll into 9 pieces and place them cut-side up in the prepared tin so that they are just touching each other. Cover the buns loosely with oiled cling film and set aside in a warm place to rise for 30 minutes.
9. Preheat the oven to 220C/gas 7. In a small pan, warm the honey gently to help it become more liquid. Brush half of the honey over the buns, then bake them for 20-25 minutes until risen and golden brown.
10. Remove the buns from the oven and allow them to cool in the tin for 10 minutes before transferring them to a cooling rack. Brush the tops of the buns with the remaining honey, then pull apart to serve.
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