I often end up with overripe bananas, that usually find their way into one-bowl type of cakes. As this time I was planning on making yeast dough roulades, I’ve decided to see how they would work in this type of dough. The result exceeded my expectations, and I have no doubt I will use this “trick” again. The mashed bananas gave the dough a wonderful soft and silky texture, and amazing aroma.
The sliced cakes were a hit when served at a brunch buffet. The slices are also perfect for breakfast, when served toasted with butter, or for preparing an exceptionally delicious French toast or bread pudding. Either way you’ll choose to serve them, I’m sure you’ll enjoy these tasty cakes.
Makes: 3 roulades 11.5″ x 2.5″ (29cm x 6.3cm)
Prep time: 20 minutes
Proofing time: 3½ hours
Baking time: 30 minutes
Ingredients:
For the dough:
5 medium bananas, very ripe (2 cups mashed)
4 cups flour (+ 1-2 cups for rolling the dough)
1 cup whole milk, warm
1 package (1/4 oz, 7 grams) dried yeast
½ cup sugar
½ stick (55 grams) butter, soft
1 L egg
1 cup golden raisins and dried cranberries
For the filling:
½ cup melted butter
½ cup sugar
2 Tbs cinnamon
For the milk syrup:
2/3 cup milk
1/3 cup sugar
1 tsp vanilla
1. Mash the bananas with a potato masher and measure 2 cups.
2. Place 4 cups flour in the mixer bowl and create a well in it. Add the sugar and warm milk into it and sprinkle the yeast on top. Sprinkle a bit of flour on top and let stand at room temperature until the yeast starts to foam, about 5 minutes.
3. Add the butter, egg and mashed bananas. Attach the kneading hook and start mixing on low speed, stopping and scraping the bowl occasionally. Increase the speed to medium and knead for about 5-7 minutes, until elastic and smooth dough is formed. (The dough will be very soft.) Add the raisins and dried cranberries and mix.
4. Oil a large bowl, add the dough and roll it in it, to coat it with oil. Cover with plastic wrap and leave in a warm place (inside the oven always works for me) for 2-3 hours, until the dough doubles in size.
5. Punch down the dough, add 1 cup of flour and knead a bit by hand. The dough will be (and should be ) quite sticky, but if it is too sticky to handle, add up to 1 more cup of flour.
6. On a lightly floured work surface, roll the dough into a large rectangle, about 36″x 10″ (90cm x 25cm). (If your work surface is not big, you can divide the dough into 2-3 portions and roll each one separately). Brush with melted butter and sprinkle the sugar and cinnamon on top. Roll into a long roulade and cut it into 12 pieces, about 3” (7.5cm) each.
7. Brush the pans with melted butter. Place 4 pieces, cut side up, side by side in each pan. Cover with plastic wrap and keep in a warm place for about 1½ hours, until the dough rises up to the pan edges.
8. Preheat the oven to 365F (185C) and bake for 30 minutes. While the cakes are baked, mix the milk, sugar and vanilla in a pot. Bring to a boil, lower the heat to medium and cook for 2-3 minutes. After about 25 minutes, when the cakes are almost done, carefully brush them with the warm syrup.
Place back in the oven and bake for about 5 minutes longer, or until the cakes are golden-brown. Keep in the pan for 5 minutes before carefully transferring the cakes to a rack to cool.
This looks fantastic. I think I can easily adjust to to the bread machine, though. Thank you, Ronit, for a great idea!
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Thank you Dolly! I’ve never worked with bread machine, but I’m sure it will work. 🙂
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I’ll try and report back to you. I think I’ll also put some cocoa powder into the filling. In this house, chocolate goes into everything!
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lol Yes, I know the rule by now! 😀
I thought about it too, but since I’ve already given a somewhat similar recipe with cocoa, I’ve decided to use cinnamon this time instead. 🙂
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Cinnamon and chocolate are friends!
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Indeed – not only in cakes, but in Chili con Carne as well. 🙂
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True, but I haven’t figured out a way yet of making Chili con Carne minus chili – too spicy for us.
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Looks yummy! Glad it worked in the yeast dough!
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It turned out even better than I expected. Highly recommended. 🙂
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Wow! Looks great. Thank you for sharing.
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Thank you, I’m glad you liked the recipe and glad to share. 🙂
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Looks fabulous, and great different way to use up those overripe bananas besides the standard banana bread, which is where ours always end up. 🙂
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Thank you Kathryn, I’m glad you liked the recipe. I love banana breads, but I made so many by now that I had to find something else! Luckily, this turned out to be a great alternative. 🙂
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Absolutely a stunning recipe! Thanks for the share Ronit.
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Thank you Sumith! 🙂
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This looks great and it seems like a great alternative to banana bread when needing to use up bananas.
Thanks for the recipe.
– Wendy
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Thank you Wendy, I’m glad you liked the recipe. It is indeed my new tasty way of using overripe bananas! 🙂
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Great minds think alike, Ronit! This bread looks absolutely delicious. 🙂
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Indeed! 🙂
It turned out even better than I’ve expected and disappeared very quickly… 🙂
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As, always – beautiful recipe Ronit! I can only imagine it tastes just as good as it looks! 😀
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Thank you Annie! It turned out so much better than I’ve expected. Worth trying! 🙂
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This looks delicious!
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Thank you! 🙂
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What a fabulous recipe. Overripe bananas can usually be found lurking in my fruit bowl. A delicious way to use them. Thanks Ronit!
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Thank you Tracey, I’m glad you liked the recipe. It’s now my favorite way of using overripe bananas. 🙂
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This recipe looks wonderful, and a nice change from the banana quick bread that I occasionally make when I have over-ripe bananas.
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Thank you Sheryl, I’m glad you liked the idea. By now I have so many recipes for quick breads with bananas, that I felt the need to try something else for a change. I was happy to see it worked so well. Worth trying. 🙂
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It’s not fair to read this post when I am hungry and would love a slice instead of my yogurt and fresh fruit. Bananas are a favorite fruit for muffins, breads, pound cakes – you name it. There are always some on my counter or in my freezer.
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I know what you mean Judi. Now that it’s all gone, I feel the same while looking at the photos! 🙂
I too always have bananas around, and so far I’ve used overripe ones in all the ways you’ve mentioned, so I felt like trying something new. I loved how it turned out and will definitely use this dough again. 🙂
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This looks so good… I think I am going to have to give this a try!
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Thank you, I’m glad to know. I was surprised how good the dough turned out. Hope you’ll enjoy it too. 🙂
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wow, I have to try it! this looks perfectly done!!
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Thank you Xiomara, I’m glad you liked the recipe. The dough turned out even better that what I’ve expected. Definitely a keeper! 🙂
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Lovely looking cake / bread / deliciousness.
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Thank you Conor! It was indeed delicious, and even more so – the French toast made with it! 🙂
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I’ d like a piece😋I often prerare it to my beloved granchildren. Yummy😋yummy
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Thank you, I’m glad to know. I’m sure they enjoy it. 🙂
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Lovely recipe.
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Thank you Anurdha! 🙂
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My pleasure Ronit.
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Mm. yummy. Thank you for sharing this good idea. 🙂
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Thank you, I’m glad you liked the idea. 🙂
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These are just gorgeous!! I’ve never thought of bananas in anything but a sweet bread! Lovely.
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Thank you Mollie! It was a very successful experiment! 🙂
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Reblogged this on On the Road Cooking and commented:
Great step by step photos, you can almost smell the goodness😋
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Lovely way to use up ripen bananas. I have never used them in a risen bread…. this looks very tempting!
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Thank you Annika, I’m glad you like the idea. It’s the first time I’ve used bananas in yeast dough, but definitely not the last, as it turned out so good. Worth trying! 🙂
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Looks wonderful. Bananas!
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Thank you Paul! 🙂
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Raisins, cranberries and bananas…what a nice combination in your little cakes, they sound great.
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Thank you Karen, I’m glad you liked the recipe. It turned out so good – well worth documenting. 🙂
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I have nominated you for the Blogger Recognition Award. I love all of your posts so much! I hope you will accept this award. For more information, please see my post – https://jyotiskitchenblog.wordpress.com/2017/02/17/blogger-recognition-award/
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Thank you Jyoti, for nominating me. It is much appreciated. I’m sorry that for lack of time I cannot participate in the award scene.
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I love this recipe! The banana flavour of this cakes is adorable, I am definitely recommending this cake!
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Thank you Agnes, I’m glad you liked the recipe. Hope you’ll enjoy it. 🙂
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The perfect way to use up ripe bananas, looks yummy 🙂
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Thank you Alice, I’m glad you liked the recipe. The bananas added lots of flavor. Highly recommended! 🙂
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My over ripe bananas usually end up in Muffins or making banana breads but this makes a lovely change. I hope to get to try it soon, I love working with yeast doughs and this looks so yummy.😊
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Thank you Marisa, that’s exactly what I was doing, so I felt like trying something new. Like you, I love working with yeas dough, so that was a win-win recipe for me. It turned out even better that I’ve expected. Worth trying. 🙂
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That’s such an interesting approach of using the over ripe bananas … Looks delicious 🙂 ❤
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Thank you Felicia, I’m glad you liked the idea. The bananas gave the dough amazing flavor and texture. Worth trying! 🙂
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I saved it under my to do sweets lists 🙂
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OMG, these look so delicious Ronit, I cannot stop drooling.
I
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Thank you Sandhya, I’m glad you liked the recipe. The dough turned out amazing with the addition of bananas. Well worth trying. 🙂
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Mmmm this looks really delicious, I’m adding it to my list to try out 🙂
ps: I’ve nominated your lovely blog for a Sunshine Blogger Award here: https://bakesfromahackneykitchen.com/2017/02/27/my-first-sunshine-blogger-nomination/
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Thank you Rebecca, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
Thank you also for the award nomination. I highly appreciate it and I’m sorry that, due to lack of time ,I can’t participate in the award scene.
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That looks like a delicious recipe. I love anything containing bananas. 🙂
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Thank you, I’m glad you liked the recipe. The bananas added so much. Worth trying!:)
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THANKS
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