I know maths isn’t for all of us, (here I go, being all philosophical) but in life, there are just some simple equations that just make sense.
beach + summer = let the good times roll
party hats + party pies = let’s be kids again
family + good food = let these days never end
rain + warm cozy fire = curl up with a good book & relax
Simple math, (that doesn’t involve numbers – phewwwww).
So, what do you get when you have ripe banana’s and a craving for winter warmers??
that’s right, it can only equal one delicious answer…
Banana Bread Scrolls.
That’s right, this answer is where brilliance is born.
Just like the celebration and jubilation when William James created Pi,
this is one equation you will be wanting to figure out all the time let me tell you my friends!
Just think, beautiful fluffy bread with a subtle banana flavour, adorned with softened raspberries, with hints of coconut, almonds and white chocolate. This fresh take on the cinnamon scroll is lighter, with a fresh punch.
This is a equation that you don’t need to be good at maths to figure out!
It’s simple, got ripe bananas and a craving for cozy food?
I’ve got ya covered.
- 1 1/2 cups (375ml) warm milk
- 3 tsp dried yeast
- 1 tbs caster sugar
- 4 cups (600g) bread flour
- 1/2 tsp salt
- 1 egg, lightly whisked
- 3 ripe bananas, mashed
- plain flour to knead
- 1/3 cup brown sugar
- 1/2 lemon worth of juice
- 1/2 frozen or fresh raspberries
- 1/3 cup coconut
- 1/3 slivered almonds
- 1/2 cup white chocolate chips
- 20g melted butter
1. Combine milk, yeast and sugar in a bowl. Set aside for 5 minutes until frothy.
2. Combine flour and salt in a bowl; make a well in the centre. Pour milk mixture and egg and mashed bananas into the well; stir until well combined. Cover with plastic wrap and set aside for 40 minutes or until dough doubles in size.3. Preheat oven to 200°C. Brush a 22cm round cake pan with butter; line base with baking paper.
4. Turn dough onto a floured surface, this is where it may get really schticky… in this case, you will need lots of flour (to both dust onto the board, dough and your hands). The dough will most likely be a bit sticky, but that’s alright, keep flouring and all should work out. Knead for 5 minutes or until smooth and elastic, and bounces back and pushed. Use a rolling pin to roll to a 30 x 40cm rectangle. 5. Combine the brown sugar and lemon juice, and spread evenly over the surface of the dough, then sprinkle over the top with coconut, raspberries, almonds and last minute I decided white choc chips, and who doesn’t like chocolate? Chuck some of that over as well 😛6. Roll the dough up from the short size, to make a chunkier scroll (or from the long side to make more smaller sized scrolls – up to you!) to enclose the filling. Cut the log crossways into around 8 – 12 portions. Arrange, cut-side up, in pan. Cover with plastic wrap and set aside for 15 minutes to rise.7. Brush scrolls lightly with melted butter and bake in oven for 5 minutes. Reduce heat to 180°C and bake for 30 minutes or until golden and cooked through. Set aside for 30 minutes then turn onto a wire rack.8. Enjoy these scrolls from heaven my friends!!The best thing since sliced bread??
I think so! Bliss in the form of a bun…
Once more… Enjoy these goodies! 😀
Thanks for stopping by!
DAISY AND THE FOX