Banana Caramel Swirls

Simple is Good

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15g yeast, dried
300 ml warm water
615g flour
30g brown sugar
1 egg
75g Stork Baking Margarine


2 cups brown sugar
1/2 cup Stork Baking Margarine
1/2 cup milk


6 bananas, sliced
3 tbsp brown sugar
Pinch salt
Oil to brush

Step by step method

  1. Preheat oven to 180ºC.
  2. Place all dough ingredients in a mixing bowl with dough attachment. Mix on low speed for 2 minutes, then on medium speed for 5-7 minutes until a smooth, soft dough forms.
  3. Lightly oil a bowl, place the dough inside, cover with a tea towel and allow to prove for 45 minutes.
  4. Bring the sugar, margarine and milk to the boil, stirring regularly. Take off heat and allow to cool.
  5. Knock down the dough. Divide into two equal halves.
  6. Roll out each half into a rectangular shape. Make a mix with the bananas, brown sugar and salt, and place on the rolled out dough. Carefully roll up like a Swiss roll.
  7. Cut into 12-15 slices.
  8. Place upside down onto a muffin tray and allow to prove for 10- 15 minutes.
  9. Brush the buns with oil and bake at 180°C for 12 – 15 minutes. Drizzle with topping when serving.