The Cascade Kitchen: Banana bread sticky buns

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back bi-weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca

What’s better than freshly baked banana bread? Banana bread made into a cinnamon roll and (drumroll, please) covered in a glorious lake of sweet caramel sauce. I’ve made a variation of this Tasty recipe a few times, and each time I slap myself for not making it more often. Although they take a while to make, I promise you that they are more than worth the wait.

Prep time: 4 1/2 hours
Serves: 12-15

Ingredients:
Dough:
1 cup plant milk
4 tbsp unsalted dairy-free butter or 1/2 stick, melted (I use the Becel plant baking sticks)
1 packet instant yeast (2 1/4 tsp)
1/3 cup granulated sugar
1/4 tsp salt
3 ripe bananas, mashed
4 1/2 cups all-purpose flour, divided
2 tbsp vegetable oil

Filling:
4 tbsp unsalted, dairy-free butter or 1/2 stick, melted
1/2 cup granulated sugar
1 tbsp cinnamon

Caramel sauce:
1/2 cup unsalted, dairy-free butter or 1 stick
1 cup brown sugar
1 tsp salt
1 tsp vanilla extract
1/4 cup honey or maple syrup
1 cup walnuts or pecans, chopped

Method:

1. Prepare the dough by combining the butter with the milk in a microwave-proof bowl and microwaving for 40 seconds. The mixture should be warm, but not hot. Add the yeast in, and let it sit for about 10 minutes until the yeast starts to bubble.
2. In the same bowl, add the sugar, salt, mashed banana, and stir until combined.
3. Next, add 3 1/2 cups of flour slowly, adding 1/2 cup at a time and stirring between each addition.
4. Transfer the dough to a floured surface and knead until it forms a ball. Add more flour, 1/4 cup at a time, until it pulls away from the surface and is smooth.
5. Coat a clean, large bowl with oil and transfer your dough. Cover with a kitchen towel and let it rise in the refrigerator for at least three hours or overnight until doubled in size.
6. Once risen, roll the dough out to a 1/4-inch-thick rectangle.
7. Mix the filling ingredients together and spread over the dough. Then, roll the dough up and slice into three-inch slices using a sharp knife.
8. Prepare the caramel sauce by combining the ingredients in a small saucepan over medium heat. Keep stirring, bring to a gentle boil, then immediately remove from heat.
9. Pour sauce in a 9X15-inch baking dish, top with walnuts, and then arrange the rolls in rows.
10. Cover with plastic wrap and let rest for 15 minutes while you preheat the oven to 350?F.
11. Remove plastic wrap and bake for 40 minutes, or until light golden brown.
12. Let cool for 10-20 minutes and then invert the dish on a serving platter or cookie sheet.
13. Bask in its glory and enjoy!

Image: Sydney Marchand/The Cascade

Sydney Marchand

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Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.

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