2 INGREDIENT BANANA BREAD ROLLS
These banana flavored bread rolls are just 2 ingredients and don't require any yeast, oil, butter, eggs, dairy, or sugar.
Provided by Kirbie
Categories Appetizer
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, add flour and pour in banana puree. Use a spatula to scrape the sides of your measuring cup to release the puree stuck to the sides of your measuring cup to ensure all the banana ends up in the bowl. Use spatula to mix the banana puree into the flour. Continue to stir until a dough forms. Your dough may be very sticky, too sticky to hold, but that is okay.
- Using a cookie scoop, scoop heaping balls of dough. You should have enough dough for 6 rolls. Space rolls 2 inches apart on baking sheet.
- Use slightly damp fingers to smooth the surface of each dough ball.
- Bake bread for about 20-22 minutes or until tops are browned. If desired, brush breads with warm honey.
Nutrition Facts : ServingSize 1 roll, Calories 83 kcal, Carbohydrate 19 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 240 mg, Fiber 1 g, Sugar 2 g
BANANA ROLL FRENCH TOAST
For when you want to splurge a little for breakfast. A sweet and easy treat. Try sprinkling confectioners' sugar over the rolls for a pretty look. Serve with whipped cream, syrup, or alone. Enjoy!
Provided by Glo
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat.
- Flatten bread slices using a rolling pin. Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well. Whisk eggs in a separate bowl.
- Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice. Roll bread slice around filling. Dip bread rolls in the egg until coated and place in the hot skillet, working in batches if needed.
- Cook French toast rolls in the hot oil until browned, 2 to 3 minutes per side. Repeat with remaining rolls.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 22.5 g, Cholesterol 77.3 mg, Fat 13.2 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 7 g, Sodium 234.7 mg, Sugar 8.5 g
UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts
Provided by Julie Klink
Categories Bakery Goods
Yield 15 servings
Number Of Ingredients 17
Steps:
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 59 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 25 grams
BANANA BREAD CHOCOLATE CHEESECAKE SWISS ROLL RECIPE BY TASTY
Here's what you need: ripe bananas, large eggs, vanilla, granulated sugar, flour, baking powder, baking soda, salt, nonstick cooking spray, powdered sugar, packages of cream cheese, granulated sugar, vanilla, milk, semi-sweet chocolate chips, whipped cream, chocolate bar
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F (190°C).
- Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.
- Add the flour, baking powder, baking soda, and salt and whisk to combine.
- Grease a baking sheet well and line with parchment paper.
- Pour the batter onto the baking sheet and use a spatula to spread evenly.
- Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.
- Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.
- Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.
- Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.
- Add the melted chocolate and fold with a spatula to combine.
- Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.
- Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 348 calories, Carbohydrate 49 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 32 grams
YUMMY BANANA CAKE ROLL
If you're looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package - what's not to love?
Provided by ChamoritaMomma
Categories Dessert
Time 45m
Yield 1 Roll, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
- In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13-15 minutes or until center springs back when lightly touched.
- Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 7.7, Cholesterol 82.6, Sodium 246, Carbohydrate 39, Fiber 0.5, Sugar 31.2, Protein 3.7
BANANA BREAD ROLL RECIPE
Banana Bread Roll is suitable for evey moment. For breakfast, lunch or for your trip meal. To make Banana Bread Roll is very simple. But its simplicity create a delicious taste. this recipe is from www.abcresep.blogspot.com you can find more recipes in it.
Provided by Anita R.
Categories Quick Breads
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Grease Bread With Butter.
- Put a banana in the bread.
- Roll banana with bread.
- Insert the bread into in the steamer, then sprinkle with grated cheese on it.
- Steam for 15 minutes.
- Pour sweetened condensed milk on it.
- serve it.
Nutrition Facts : Calories 361.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 23, Sodium 299.9, Carbohydrate 66.2, Fiber 6.7, Sugar 31.3, Protein 7.8
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND FLOUR BREAD
My almond flour bread recipe is keto-friendly. It's low in carbs with a fluffy, crumbly texture like a traditional loaf of bread. -Caroline Baines, Spokane, Washington
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 219 calories, Fat 19g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
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BANANA BREAD CINNAMON ROLLS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (56)Total Time 2 hrsCategory Breakfast, Dessert, SnackCalories 304 per serving
- DOUGH: In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) - the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)
- Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.
- Rinse out your mixing bowl, coat it with avocado or olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) - mine only took 40 minutes.
- FILLING: On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 - 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it's easy to roll, and walnuts.
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