mashed ripe bananas
unsalted butter – room temperature
2 egg whites
skim milk powder
whole wheat flour
all purpose or bread flour
unsalted butter, melted
dried cranberries (or raisins)
unsalted butter + 1 teaspoon for pan
packed brown sugar
heavy (whipping) cream
1. In a large bowl mash the bananas with the butter to form a
very soft, ever-so-slightly liquid paste. Combine the yeast
with this and let stand at room temperature, allowing the yeast
to dissolve (about 5 minutes). Add the egg whites, skim milk
powder, brown sugar, salt and flours and stir with a wooden
spoon until a rough mass forms.
2. Scrape it all together with a bench scraper and transfer to
a lightly floured work surface. Knead until it is smooth and
elastic, adding more flour if necessary, about 5 minutes. The
dough should be soft but not sticky.
3. Form the dough into a ball and transfer to a lightly oiled
bowl and cover the bowl with plastic wrap. Allow to rise in a
warm, draft-free spot (on top of the fridge works really well)
until it doubles in size – about 1 ½ hours.
4. Make the filling: in a small bowl, combine the brown sugar
and cinnamon. Set aside.
5. Punch down the risen dough and turn out onto a lightly
floured work surface. Roll out to a 14- by 9-inch rectangle.
Brush the surface of the dough with the melted butter, then
sprinkle evenly with the cinnamon-sugar combination and the
dried cranberries or raisins. Beginning at the long side, roll
jellyroll style. Pinch to seal seam and set aside, covered in a
warm spot while you make the sticky bottom.
6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a
small saucepan, combine the butter and brown sugar and cook,
stirring until the sugar has dissolved. Pour the mixture into
the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and
arrange, cut side up in the pan with the sugar-butter mixture.
Cover and let rise in a warm, draft-free place for 30 to 45
minutes (or over night in the fridge) or until doubled in
7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or
until caramel is bubbling and tops are slightly browned.
Meanwhile, make glaze: in a small bowl, stir together the
confectioner’s sugar, cream and vanilla until the sugar
dissolves and the mixture thickens slightly. When the rolls
come out of the oven, allow them to cool slightly and then
drizzle with the glaze while they are still warm. Pull apart
and serve warm.