Saturday, January 22, 2011

Banana Sticky Buns

My husband as a bakerDSC_0196

At a grocery store recently, I picked out cooking magazine called ‘fine Cooking’. The magazine cover featured a great looking photo of meatloaf. To me meatloaf does not necessary equal fine cooking but whatever. Another headline said ’ready in 30 minutes! Special Valentine’s Supper’. After reading just that, I’m sold. At home my carb-loving husband was immediately drawn to page70, ‘overnight banana sticky buns with pecans’. Lucky for him,he had everything needed to make this dish. Must be some kind of banana karma as my daughter also put up a banana cake recipe.

It is a kind of challenge to live with person who loves carbohydrate that much and makes such wonderful carb-loaded treats,especially for a person who is trying to avoid it to lose weight. I sometimes wonder how fellow food bloggers like Da stays so thin. If she knows the secret she must share with me ASAP.

For the dough

  • 1 pound (about 3-1/2 cups) unbleached all-purpose flour; more as needed
  • 1 (1/4 oz.) package fast-rising yeast
  • 1/2 cup very warm milk or water (about 125F)
  • 3/4 cup mashed very ripe banana (about 1 large)
  • 2 Tablespoon unsalted butter, melted; more for bowl
  • 2 Tablespoon sugar
  • 1 large egg, lightly beaten
  • 1-1/4 tsp. salt

For the Filling

  • 3 tablespoons unsalted butter, softened.
  • 1/2 cup finely chopped toasted pecans
  • 1/3 cup packed light brown sugar
  • 1-3/4 teaspoon ground cinnamon
  1. In a medium bowl, combine 1 cup of of the flour with yeast. Stir in the warm milk or water until combined.
  2. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes.
  3. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined.
  4. Stir in all but 1/4 cup of the remaining flour to make a stiff, shaggy dough. Turn the dough out onto a lightly floured surface.
  5. Knead, folding the dough over onto itself. Sprinkle a small amount of flour onto surface as needed. Keep kneading until the dough becomes smooth and easy to handle.
  6. Put the dough in a lightly buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, 40 to 50 minutes.
  7. On a lightly floured surface , shape the dough into a rectangle. Roll out into a 16x11 inch rectangle.DSC_0163
  8. Spread the softened butter evenly over the dough to within 1/8 inch of the edge.
  9. Combine the chopped pecans.brown sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the butter.DSC_0167
  10. Roll up the dough length wise, starting from a long edge and pinch the seam to seal. Flip the dough so that seam side is on the bottom.DSC_0169
  11. Trim off and discard 1/2 inch from each end then cut log into twelve 1-1/4 inch pieces (he uses dental floss – not the flavored one – to cut). Cover with plastic wrap.DSC_0171DSC_0174

For the caramel-pecan sauce

  • 2 tablespoons cold unsalted butter. Softened butter for the pan
  • 11/2 cups sugar
  • 1 large ripe banana, coarsely chopped
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Generous pinch salt
  • 1 cup pecan halves
  1. Generously butter a 12-cup standard muffin pan, set aside.
  2. In a medium saucepan over medium heat, combine the sugar and 1/4 cup warm water. Stir until sugar dissolves – 2 to 3 minutes.
  3. Cook the syrup without stirring, until it begins to caramelize- be careful not to burn and don’t panic when syrup starts to crystalize. Gently swirl the pan to help it brown evenly.
  4. Once the syrup has turned an amber color, remove the pan from the heat and carefully stir in the banana and cold butter. Then stir in the heavy cream, returning the pan to low heat if the mixture doesn’t smooth out immediately.DSC_0176
  5. Add vanilla and salt and stir until smooth. Strain the sauce and discard banana. Let the caramel cool for 15 minutes.DSC_0178
  6. Pour about 1-1/2 Tablespoon of caramel into each muffin cup. reserve the rest of the caramel sauce at room temperature.
  7. Place a few pecans each in muffin cup.DSC_0179
  8. Place the dough slices over sauce and nuts, cut side down. Cover with plastic wrap and refrigerate over night.DSC_0185
  9. The next day, remove from refrigerator and let the dough rise in a warm spot until doubled. 1 to 1-1/2 hours.DSC_0187
  10. Preheat oven to 350F. Put the muffin pan on a cookie sheet (to catch the caramel if it overflows) and bake until the tops and edges are browned, 20 to 22 minutes.DSC_0190
  11. Immediately invert the pan onto a rimmed baking sheet lined with foil. Replace any pecans that fell off and let cool for 10 minutes. Reheat the reserved caramel and drizzle over the buns.DSC_0191

It was quite the process but he made amazing sticky-buns. I appreciate his efforts. Thank you fine Cooking!


  1. That is a great idea to put banana in the bread for those buns.
    I guess I inherited that carb obsession. Dang.

  2. Wow, this sounds so incredible! And looks it too.

  3. you had me at Banana.sticky.buns!!!!

  4. Oh my gosh.. these look Dreamy!!!! nom nom nom miyu!!!!

  5. Amanda and I made these the other day and they turned out pretty well. Nice and soft with a mellow banana flavor.