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Banana Sticky Buns




Source of Recipe


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List of Ingredients




For the dough:

3 1/2 cups unbleached all purpose flour (more if needed)
1 1/4 oz instant yeast
1/2 cup warm milk (or warm water)
3/4 cup mashed banana (use very ripe bananas)
2 tbsp unsalted butter melted
2 tbsp granulated sugar
1 large egg lightly beaten
1 1/4 tsp salt

For the filling:

3 tbsp unsalted butter melted
1/2 cup finely chopped toasted pecans
1/3 cup light brown sugar
1 3/4 tsp ground cinnamon

For the caramel sauce:

2 tbsp unsalted butter plus more softened for the pan
1 1/2 cups granulated sugar
1 large ripe banana coarsely chopped into 1/2 inch pieces
1/2 cup heavy cream
1 tsp vanilla extract
1 pinch salt
1 cup pecan halves

Recipe



For the dough:
In a medium size bowl, combine 1 cup of flour and yeast.
Next, add warm milk (or warm water) and stir until combined.
Cover the bowl with plastic wrap, or a lint free towel, and place the bowl in a warm spot in the kitchen for 30 minutes.

Next, stir the mashed banana, melted butter, sugar, egg and salt into your yeast mixture. Stir until well combined.
Now stir in all BUT 1/4 cup of the remaining flour. Set that reserved 1/4 cup of flour aside.
The dough should turn into a stiff, shaggy dough as you stir it.
Lightly flour your work surface and transfer your dough onto it.
Knead the dough and turn it over on itself. If needed, add a bit more flour to keep it from sticking.
Continue to knead until the dough is easy to work with. This should take approximately 5 to 10 minutes.
Lightly butter, or use non-stick spray, a medium size bowl. Place the dough in that bowl and cover. Let the dough stand in a warm place in kitchen for about 40 to 50 minutes, or until the dough doubles in size.
Fill the rolls:
Lightly flour your work surface again.
Place the dough on the floured work surface.

Shape the dough into a rectangle with your hands. Then use a rolling pin to form it into a large rectangle. The dough should be made into a 16 X 11 inch rectangle when done.
Using a spatula, spread the melted butter over the dough, making sure to stop about 1/8 from the edge.
Combine chopped pecans, brown sugar and cinnamon in a small bowl and mix. Then, sprinkle it evenly over the butter. You can also just toss the ingredients on individually if you don't want to use a bowl.
Next roll up the dough lengthwise, start the process from the long edge. Once rolled, pinch the seam to seal it. Cut the end of each side and discard. Next, use a sharp knife or dental floss to cut the log into 12 x 1-1/4 inch sections. Cover them with plastic wrap, or a lint free towel and set them aside for now.
For the caramel sauce:
Use butter or non-stick spray to generously coat the wells of a 12 cup muffin tin.
Place a medium saucepan over medium-high heat, combining sugar and 1/4 cup warm water. Stir until the sugar dissolves. This should take about 2 to 3 minutes.

Bring the syrup to a boil and do not stir, let it start to caramelize. You can gently swirl the pan to help it start to brown.
Wait until the mixture turns an amber colour.
Immediately remove from heat, and then stir in the mashed banana and cold butter.
Next, stir in the heavy cream. You can return the pan to low heat if the mixture is not smoothing out right away.
Now add the vanilla and the salt. Stir the mixture until it is smooth.
Strain the sauce, discard any chunks of banana.
Let the caramel cool for about 15 minutes.
Now pour about 1 1/2 tablespoons of caramel into each muffin tin well. Reserve the extra caramel for later, keeping it at room temperature.
Toss the pecans evenly into the muffin tin wells. You can arrange them artfully or just toss. Either way works.
Uncover the dough you set aside earlier and place one piece in each muffin tin on top of your pecan caramel mixture. Place the cut side down.
Cover that whole thing with plastic wrap and place in the fridge overnight.
Baking the sticky buns:
Remove the dough from the fridge in the morning and place it in a warm spot. Let it rise until it doubles, this should take about 1 to 1 1/2 hours.
Preheat your oven to 350 degrees. Place rack in center.
Next, place second rack under so you can put a cookie sheet under the sticky buns as they bake to catch any overflowing caramel. Line that second cookie sheet with foil or parchment to make cleanup a snap.
Place the buns into the oven and cook for about 20 to 22 minutes. The tops and edges should be golden brown when done.
Remove muffin tin from oven and immediately invert it onto a rimmed cookie sheet. I highly recommend using parchment to line that cookie sheet so clean up will be easier. If any pecans have tumbled off you can place them back on, or peek behind you and if no one is looking pop them all in your mouth, then yell “ah, hot”.
Let the sticky buns cool for about 10 minutes.
Next, warm up the reserved caramel on the stovetop or in the microwave.
Pour the warm caramel over the sticky buns.
Serve!