Banana Sticky Buns Recipes

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

BANANA NUT STICKY BUNS FOR BREAD MAKER

Steps:

• 1. Place all of the dough ingredients in the bread maker pan in order given.
• 2. Press DOUGH CYCLE. This usually takes 1 1/2 hours.
• 3. When the machine beeps to add ingredients, add in your raisins. Check your manual for adding extra ingredients.
• 4. Make the topping on the stove in a medium saucepan. Over medium heat on stove, combine the butter, brown sugar, corn syrup or maple syrup.
• 5. Stir constantly until all ingredients are combined. Bring to a boil. Turn off heat.
• 6. Spray a 9x13 baking pan with cooking spray.
• 7. Pour the hot topping into the pan taking care not to burn yourself as this is very hot.
• 8. Sprinkle the nuts over the topping evenly.
• 9. Mix the brown sugar for the filling with cinnamon and set aside.
• 10. Melt the butter for filling in a separate cup and set aside. You will need a pastry brush for the butter or can use your fingers if a brush isn't available. Make sure the butter has cooled if using fingers.
• 11. Prepare a baking mat with a generous portion of flour.
• 12. Turn your prepared dough from bread maker onto the mat.
• 13. Sprinkle top of dough and rolling pin with flour.
• 14. Roll out into a rectangle; about 12 x 18 inches.
• 15. Brush surface of the rectangle with melted butter.
• 16. Sprinkle entire surface with the cinnamon brown sugar.
• 17. With the wide side of the dough, start rolling it up carefully.
• 18. Continue until the dough is rolled into a log.
• 19. With a sharp serrated knife, cut the dough into 1" rounds.
• 20. Place each round onto the caramel topping in baking pan. Leave a little space between each roll.
• 21. When all rolls are in the pan, cover the rolls with a clean damp cloth.
• 22. Place in a warm area for 30 minutes or until the dough has risen nicely. Preheat oven to 375 degrees.
• 23. Bake the rolls for 20 minutes until lightly brown and firm to touch.
• 24. Remove from oven and carefully turn the pan of rolls over onto a large plate for cooling.
• 25. The nuts will be facing upward. They are very hot so do this carefully. Store any leftovers in a tightly covered container in the refrigerator.

OVERNIGHT BANANA STICKY BUNS WITH PECANS

Steps:

• Make the dough:.
• In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in all but 1 oz. (1/4 cup) of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.
• Knead, folding the dough over onto itself. If the dough sticks, use a dough scraper to pick up the sticky bits and sprinkle a small amount of the remaining flour onto the surface. Continue to knead until the dough becomes smooth and easy to handle, 5 to 10 minutes. Put the dough in a lightly buttered medium bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.
• Fill the rolls:.
• Turn the dough out onto a lightly floured surface and shape into a rectangle. Roll out into a 16 x 11-inch rectangle. With an offset spatula, spread the softened butter evenly over the dough to within 1/8 inch of the edge. Combine the chopped pecans, brown sugar, and cinnamon in a small bowl; sprinkle the mixture evenly over the butter.
• Roll up the dough lengthwise, starting from a long edge, and pinch the seam to seal. Turn the log so that it's seam side down. Trim off and discard 1/2 inch from each end; then cut the log into twelve 1-1/4-inch pieces. Cover with plastic wrap.
• Make the caramel-pecan sauce:.
• Generously butter a 12-cup standard muffin pan.
• In a medium saucepan over medium-high heat, combine the sugar and 1/4 cup warm water and stir until the sugar dissolves, 2 to 3 minutes. Bring the syrup to a boil and cook, without stirring, until it begins to caramelize. Gently swirl the pan to help the syrup brown evenly. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Stir in the heavy cream, returning the pan to low heat if the mixture doesn't smooth out immediately. Add the vanilla and salt and stir until smooth. Strain the sauce, discarding the banana. Let the caramel cool until just warm, about 15 minutes. Drizzle about 1-1/2 Tbs. of caramel into each muffin cup, reserving the extra sauce at room temperature. Sprinkle the pecans evenly among the cups.
• Place the dough slices over the sauce and nuts, cut sides down. Cover with plastic wrap and refrigerate overnight.
• Bake the sticky buns:.
• Remove the pan from the refrigerator and let the dough rise in a warm spot until doubled, 1 to 1-1/2 hours.
• Position racks in the center and lower third of the oven and heat the oven to 350°F Put the muffin pan on the center rack and set a foil-lined baking sheet on the rack below to catch any overflowing syrup. Bake until the tops and edges of the buns are browned, 20 to 22 minutes.
• Immediately invert the pan onto a rimmed baking sheet, replace any pecans that fell off, and let cool for 10 minutes. Reheat the reserved caramel sauce and serve the buns drizzled with the sauce.