Recipe: Banana & Raisins Whirls
I love bananas, and always have, but I can’t eat them if they’re too ripe. I prefer them when they’re still a bit green and hard, almost crunchy. I don’t really like them in cakes either, but last week I had a bunch of very ripe bananas which I didn’t want to throw away, so I looked for a recipe and came up with this one: Banana & Raisins Whirls.
It’s actually easier to realise than I expected, especially the dough. I used bananas and raisins because it was what I had available, but you could use any fruits/nuts/dried fruits you like or you have.
Ingredients
- 450g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 7g sachet easy-blend yeast
- 150ml warm semi-skimmed milk
- 1 egg, beaten
- 1 tbsp olive oil
- 40g unsalted butter, melted
- 3 bananas, thinly sliced
- 150g raisins
- 100g golden caster sugar
- 2 tbsp cinnamon
- zest 1 orange
- 4 tbsp runny honey
Instructions
Mix the flour and salt together in a large bowl, then stir in the 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.
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.
Lightly butter a 20cm square baking tin. On a floured surface, roll the dough into a rectangle approximately 30cm x 25cm and brush with melted butter.
In a bowl mix the bananas, raisins, sugar, cinnamon and orange zest. Spoon mix over the dough, leaving a finger-width border.
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.
Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan, 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.
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