These banana bread rolls are so amazing! They are made with bananas and are pull-apart bread rolls which are perfect for dinner. These were originally made with plantain, which made them much sweeter. Pull-apart bread rolls are much fluffier than regular bread rolls. These are quite difficult to make but the effort is so worth it in the end! Serve these bread rolls hot with butter or jam, and you’re good to go.
The first thing when getting started on these banana bread rolls is to get really ripe bananas. The riper the banana, the better because this would allow the rolls to be much sweeter. Ripe plantain would be the next best substitute. After you let the dough rise for 1 hour, cut them into equal squares and roll them into flatter, oval shapes. Then fold it inwards to form a ball. The oiler the surface, the rounder and smoother the balls will be. Heavily grease your 10-inch pan with butter and squish the balls together. I highly recommend using a circular pan to get that pull-apart bread vibe.
These are other banana-based breakfast recipes that you might like:
Ingredients
Bread rolls
5 cups self-rising flour, leveled
2 teaspoons instant yeast
4 tablespoons granulated sugar
1 teaspoon table salt
1/2 cup warm water
1/2 cup warm full-fat milk or cream
1 tablespoon canola oil+extra to brush the dough
1 large whisked egg, at room temperature
4 overripe bananas, peeled and mashed
Egg wash
1 large egg
2 tablespoons water
Instructions
- In a large mixing bowl, stir the yeast, sugar and warm water. Let it sit for 5 minutes away from windy places.
- After 5 minutes, you should see the bubbles forming on the surface of the bowl.
- If you don't see any reaction, throw away the contents of the bowl, and start afresh with a newer yeast.
- Fold in the warm milk, oil, whisked egg, mashed bananas, and flour. Knead into a smooth ball for at least 5 minutes.
- Brush another large mixing bowl with extra oil and place the dough ball into this greased bowl.
- Wrap the top of the bowl with cling wrap and let it rise in a warm place for 1 hour.
- Whisk the egg wash ingredients and set aside.
- After 1 hour, remove the cling wrap and punch down the dough to release the air.
- Preheat the oven to 350°F/175°C.
- Transfer the dough to a lightly floured surface and roll into a rectangle about 14x10 inches in size and 1/2 inch thick.
- Cut them into 12 equal squares and roll each piece flat, then roll them into a ball.
- Place the rolls vertically in a geavily greased 10-inch pie pan by squishing them tightly against each other until they all fit.
- Brush the top of the balls with the egg wash.
- Bake the dough in the preheated oven for 30 minutes at 350°F/175°C.
- Let it cool before serving.