Hot Cross Bun-ana Bread
Recipe & photography by Kelly Gibney
½ cup milk
50 grams butter – cut into cubes
¼ cup sugar
2 teaspoons dried yeast
¾ cup mashed All Good bananas (about 1.5 bananas)
1 free range egg
½ teaspoon fine salt
2 teaspoons mixed spice
1 teaspoon ground cinnamon
1 cup mixed dried fruit
3 ½ cups flour
¼ cup flour
¼ cup water
2 teaspoons olive oil
¼ cup sugar
3 tablespoons water
Heat the milk until small bubbles are breaking the surface (don’t bring to a boil).
Add the butter and let the warmth of the milk melt the butter.
Add the sugar and stir well. At this point the liquid should be about skin temperature (any hotter and you’ll need to let it cool a little bit before adding the yeast). Add the yeast and stir well again.
Whisk in the banana, egg, salt, mixed spice and cinnamon. Stir through the dried fruit.
Place the flour in a large bowl and add the banana mixture. Mix with a wooden spoon until the dough comes together. Knead the dough on a well-floured surface for 10-15 minutes until smooth and stretchy.
Place the dough in an oiled bowl, cover with a clean tea towel and leave in a warm spot for 90 minutes or until it has risen significantly.
Place dough back on a well-floured surface and knead for a few minutes to reduce back to original size. Cut dough into 8 pieces. Roll each into a ball.
Oil a loaf tin really well and place each ball inside snugly side by side.
Place in a warm place for 45 minutes.
Preheat the oven to 200 degrees Celsius.
Whisk together the flour, water and oil for the crosses. Use a piping bag to place crosses across all the buns.
Bake for 35-40 minutes until golden brown and hollow sounding when tapped.
Heat the sugar and water for the glaze in a small saucepan. Boil for 3 minutes.
Pour on the loaf as soon as it comes out of the oven.
Leave to sit for 30 minutes before slicing.
Slice thickly and serve spread with butter.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.