Chiquita Banana cinnamonbread with coconut cream

Chiquita Banana cinnamonbread with coconut cream
Chiquita Banana cinnamonbread with coconut cream
Breakfast
325 min
Ambitious
1
Heat the milk with the butter until lukewarm in a pan. Pour over into a large bowl and add the yeast. Leave for 10 minutes and add the finely chopped bananas, salt and sugar and stir.
2
Add in portions of ½ cup until 3 ½ cup of flour and stir until a sticky dough is formed. Spoon the dough on a floured surface and knead the rest of the flour through to a nice, soft, not sticky dough.
3
Put the oil in a clean bowl and place the dough in it. Cover with a kitchen towel and let it rise for 3 hours to double volume.
4
Roll out the dough to approx. 20 x 30 cm. Make the filling by mixing soft butter with the sugar, cocoa powder, cinnamon and cardamom. Spread this mixture over the dough and roll the dough up to a thick roll. Cut the roll into approx. 3 cm thick rolls. Preheat the oven to 180ºC.
5
Place the rolls a little apart on the baking sheet and decorate them with beaten egg. Cover them with plastic foil and let them rise for about 20 minutes. Remove the plastic and bake in the middle of the oven for approx. 40 minutes until tender and brown.
6
Spoon the thick part of the coconut milk and beat it with honey to a creamy mixture. Serve this with the sandwiches.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 cup of milk
1/2 'stick' (60 g) unsalted butter
1 bag of yeast (7 grams)
1/3 cup of sugar
1/4 tbsp salt
3 Chiquita bananas
5 cups of flour
2 tbsp oil
4 tbsp butter
1/4 cup of sugar
2 tbsp cinnamon
1 tbsp cocoa
1 tsp cardamom
1 egg
2 cans of coconut milk
1 tsp honey
Nutritional values per person
391
Calories
19,2g
Fat
12,7g
Saturates
45,3g
Carbohydrate
14,4g
Sugars
2,6g
Fibre
7,8g
Protein
0,2g
Salt
Chiquita Banana cinnamonbread with coconut cream
Nutritional values per person
391
Calories
19,2g
Fat
12,7g
Saturates
45,3g
Carbohydrate
14,4g
Sugars
2,6g
Fibre
7,8g
Protein
0,2g
Salt

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