adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hot cross bun-ana bread
0 Likes
Prep Time:
120 minutes
Cook Time:
35 minutes
Total Time:
155 minutes
Easter-inspired banana bread with a hot cross bun twist.
Ingredients:
  • 55g caster sugar
  • 7g yeast
  • 2 large overripe bananas, mashed (about 1 1/4 cups)
  • 1 Free Range Egg, lightly whisked
  • 525g plain flour
  • 3.75 gm mixed spice
  • 1.25 gm ground cinnamon
  • 50g butter, chopped
  • 90g dried banana
  • 120g mixed dried fruit
  • 40g currants
  • 50g plain flour
  • 20.00 gm caster sugar, extra
  • 3.00 gm gelatine powder
  • 10.00 gm caster sugar
  • 20.00 gm boiling water
Instructions:
  • In a bowl, mix sugar and yeast. Pour in 1/4 cup (60ml) warm water and stir until fully combined. Add the banana and egg, then whisk until smooth.
  • Combine flour, mixed spice, and cinnamon in a bowl, then rub in butter until mixture resembles fine breadcrumbs. Add banana chips, mixed dried fruit, and currants, then make a well in the center. Pour in banana mixture and stir with a wooden spoon until dough forms. Knead on a floured surface for 10-15 minutes until smooth and elastic (avoid adding too much flour). Place in a lightly greased bowl, cover, and let it rise in a warm, draft-free place for about an hour until doubled in size.
  • Prepare a 12 x 20cm loaf pan by greasing it. Knead the dough on a lightly floured surface until it springs back. Divide the dough into 8 portions and shape them into balls. Arrange the balls in the pan. Let them rise in a draft-free area for 30 mins until doubled in size.
  • Preheat your oven to 200°C. Mix extra flour, extra sugar, and 1/4 cup (60ml) cold water until smooth. Transfer mixture to a sealable plastic bag, cut off a corner, and pipe crosses onto buns. Bake for 10 minutes, then reduce oven to 180°C and continue baking for 20-25 minutes until golden and the bread sounds hollow when tapped on top.
  • Combine gelatine, sugar, and water in a bowl, stirring until fully dissolved to create the glaze.
  • Invert the loaf onto a wire rack, glaze the top, and enjoy warm with butter.

Similar Recipes