I did it!
I used up the last three of my EIGHT bananas and I did it all without resorting to a simple smoothie or basic banana bread.
And I gotta say, out of the vegan peanut butter banana whole wheat waffles with pb sauce, the banana coffee cake with brown sugar pecan streusel and these guys, I think these might be my favorite.
Though I did steal the streusel from my banana coffee cake (because it was just that good) – so maybe those two need to be tied.
Either way, I’m happy to have added to my arsenal of recipes to use when I have browning bananas.
These suckers are pretty good on their own, but if you wanna get really fancy, I would suggest adding a glaze…
Cinnamon rolls just kind of need glaze. At first I figured I would forgo it given that I added the streusel topping, but they just didn’t look quite right that way.
Those look much better, right?
Right.
{whole wheat banana cinnamon rolls with pecan brown sugar streusel} adapted from Cooking Light
makes 12 rolls
ingredients:
Dough:
- 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
- 3/4 cup warm fat-free milk (100° to 110°)
- 1/4 cup warm water (100° to 110°)
- 1/4 cup butter, softened
- 1/8 cup honey
- 1/2 teaspoon salt
- 3/4 teaspoons white vinegar
- 1 large egg
- 1 large egg white
- 3 mashed bananas
- 4+ cups white whole wheat flour
- Cooking spray
Filling:
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons pumpkin pie spice
- 1/8 teaspoon ground cinnamon
- 1/2 cup pecans, chopped
- 1/2 cup white whole wheat flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon pumpkin pie spice
- 4 tablespoons unsalted butter, cubed and slightly softened
Glaze:
- 3/4 cup powdered sugar, sifted
- 3/4 teaspoon vanilla extract
- 5 teaspoons fat-free milk
directions:
- To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Add mashed bananas stirring until well mixed.
- Add flour, 1 cup at a time, stirring until a soft dough forms. Continue adding flour until dough no longer sticks to your fingers (this can take up to 5 cups).
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky but you just don’t want it sticking completely to your hands).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
- To prepare streusel, combine all ingredients together in a bowl, mixing with your hands until crumbly. Store in the refrigerator until ready to top rolls.
- To prepare filling, combine brown sugar, pumpkin pie spice, and cinnamon; sprinkle over dough, leaving a 1/2-inch border.
- Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray.
- Cover and let rise 45 minutes or until doubled in size.
- Top risen rolls with streusel.
- Preheat oven to 375°.
- Uncover rolls. Bake at 375° for 20-25 minutes or until lightly browned. Cool in pan on a wire rack.
- To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
1
ohmygosh, these look INSANE. Look how thick they are!!!
Haha I know right?! I was kind of shocked after those rose!
Amen. This is like my life story; leftover bananas! I’m going to buy extras too this week just to be on the safe side for this recipe 🙂
Yay! Let me know what you think if you give it a try 🙂
Wow! Just perfect. A great weekend breakfast/brunch treat for sure.
Thanks lady! 🙂
They DEFINITELY need the glaze 😉
Right?? It’s just not the same otherwise!
If anyone needs me, I’ll just be staring at that drizzly, amazing gif for the rest of my life.
Bahahaha – so glad you like it! 🙂
i can smell this through my computer. it brings such warmth to my heart. Now i want coffee.
Haha! Come on over – I’ll brew a fresh pot 😉
Oooo, look at that texture! I bet the smell great too. Thanks for the recipe!
Anytime! Hope you enjoy them if you try them 🙂
These look absolutely amazing omg lol I need to try these out– hoping to substitute pumpkin for the bananas though (allergic).. do you think that would work?
I think it should!
Your food presentation is always perfect. Would you recommend any photography books or do you learn based on trial and error? As I mentioned on Instagram, I had wanted to try these for Sunday Brunch but I never got around to making them. I’ve been craving them all week and I even used them as inspiration for a smoothie. My mouth is drooling over on this side of the screen. Delicious!
Aw thank you! I’m mostly self-taught but I did really love Lindsay’s e-book Tasty Food Photography. Her site in general has a ton of great tips!
Ummm…what? These look insanely good! *drool*
Hahah – they were pretty dang good!
That drizzle video/photo is rad!
Ooo must try looks delish! Do you buy premade/packaged pumpkin spice or make your own?
I have a pre-made mix but I imagine making your own would be pretty easy too!
Wow, I’m totally sold on these! Banana desserts are my favorite things in life, and all wrapped up into a cinnamon roll? The streusel topping and that glaze sound and look amazing… and that gif is awesome!
Thank you! And they are SO good – definitely recommend giving them a try! 🙂