Ingredients

The following ingredients have 4 Servings
  • 500 g (4 cups) white bread flour
  • 8 g (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 50 g (1/4 cup) caster (superfine) sugar
  • 240 g (1 cup) mashed ripe banana (from two large but make sure to measure it out)
  • about 160 ml (2/3 cup) lukewarm non-dairy milk (I used soy)
  • 60 g (1/4 cup) vegan butter (melted)
  • 120 g (2/3 cup) light brown soft sugar
  • 1 1/2 Tbsp ground cinnamon
  • 60 g (1/4 cup) vegan butter (softened)
  • 130 g (1 1/4 cups) icing (powdered) sugar
  • 1 1/2 Tbsp non-dairy milk
  • 1/2 tsp vanilla extract

Instruction

  • To make the dough, place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook and mix to combine.
  • Add the mashed banana, melted butter and most of the milk and mix to form a rough dough. Add the rest of the milk as needed to form a soft, slightly sticky dough.
  • Knead with the stand mixer on a high speed for about 5-10 minutes, until the dough is smooth and stretchy. The dough should be a bit sticky, but if it seems too wet you can add a little extra flour. If you don't have a stand mixer it can be kneaded by hand on a lightly oiled surface but it is quite a messy job.
  • Place the dough in an oiled bowl, cover and place in the fridge to rise overnight. (Or in a warm place until doubled in size - 1-2 hours.)
  • For the filling, mix together the light brown sugar and the cinnamon in a bowl and set aside.
  • Punch down the risen dough and give it a brief 30 second knead to knock out any air bubbles.
  • Roll the dough out on a floured surface to an approx 30x45 cm / 12x18 inch rectangle and spread the softened butter evenly over the surface.
  • Scatter over the cinnamon sugar mixture and press it down gently.
  • Roll the dough up tightly from one of the long edges into a sausage and trim off and discard the ends.
  • Use a sharp knife to slice the roll into 9 even slices then arrange them cut side down in a 23cm/9inch square tin lined with baking parchment.
  • Cover loosely and set aside to rise for 30-40 minutes until puffy. Meanwhile, preheat the oven to 180C/350F/gas mark 4.
  • Once the buns have risen, bake for 30-40 minutes, until the internal temperature reaches 94C/201F on a probe thermometer. Cover them loosely with tin foil partway through baking if the tops start to colour too much.
  • Leave to cool in the tin for 30 minutes then carefully lift them out using the baking parchment and place on a wire rack.
  • To make the glaze, sift the icing sugar into a bowl and gradually stir in the milk and vanilla until it forms a thick but pourable glaze. Drizzle the glaze over the tops of the buns and serve. Store any leftovers in an airtight container for up to two days.