They let bananas rot on the counter instead of eating them.
It’s not just bananas, though. The kiddo has decided that oatmeal is healthy. I mean, it’s not like the Hubster and I haven’t been telling him that his entire life or anything. But I guess some cheeseball wrestling coach says it and now all of Â sudden there’s an expert telling him what’s what.
All you teachers and coaches and whatevs out there, you should take note of the power you have. It’s more than you think. With great power, comes great responsibility. Use it wisely.
Anyway, it’s not like I’m jealous that he listens to sort of strangers more than he does to us, really…ahem.
But seriously, I went and got the kiddo some easy to make oatmeal that tastes good, and has he even bothered to eat it? No. I think it’s like teenagers think that they can only do something if it’s their idea. So all that oatmeal just sits in there, ignored, and bananas go black on the counter.
Oh well, no one appreciates their mother until they grow up, right? He just better repay me with, like, a diamond tiara and a sash or something.
At least I made something yummy with the bananas, though.
No-rise sticky buns? With banana?? Yeah, I went there.
Before we prepare our sticky buns, we gotta take care of the caramel. I kept things simple and used my usual caramel sauce recipe, because a.) it’s easy and b.) I always have some on hand. You can use my recipe, your favorite recipe, or pre-made caramel…totes your call. Just lightly spray a 9-inch round pan with a little nonstick cooking spray, then pour about 1/2 cup or so of caramel into it, spreading across the entire bottom of the pan. Sprinkle roughly chopped walnuts on top, and set aside.
Once your dough is mixed up, roll it out 10 a rectangle about 8 x 12-inches. Spread a little melted butter on it and press all of the filling mixture into the dough. It’s gonna seem like a lot of filling, but trust me, go with it.
**Okay, so…The first time I made these (pictured above), I totally mixed mash banana into my filling and spread it over the dough. Looks fine, right? Wrong. This made the rolls practically impossible to roll, because the filling kept running out of them. I ended up doing okay, but these are supposed to be easy. This filling made these not easy. My solution?
Don’t mash the banana and mix it into the filling. Instead, you’re going to chop the banana into small pieces and sprinkle it evenly over the top of the filling. This keeps the filling dry, and makes everything easier to roll. Plus, the batch that I made like this baked better, because there wasn’t the slightly gooey filling.**
Roll the dough tightly, starting on the long side. Pinch the seam closed and place it facing down, then cut the log into eight pieces.
Bakes at 425 for 25 to 30 minutes and let cool for about five minutes before turning out of the pan.
When you turn the buns out of then pan, allow the pan to sit on top of them for a minute or two, to allow all of the caramel-y goodness to run out of the pan. Then, when you pull the pan away, all of that amazingness will run down the sides of the buns, and everyone will be oohing and ahhing, and you’re going to be Breakfast Time Hero. You’re welcome.
The great thing about these sticky buns, is how easily modified they are; don’t like bananas? Omit them. Or substitute some maple syrup…whatevs. No nuts allowed? Skip them. No matter what, these are bready, caramel-y, irresistible, sticky happiness.
You’ll be surprised at how much great banana flavor these buns have. The bread itself is full of banana flavor and smell, while the filling has great little bursts of sweet bananas. And since these only take about 40 minutes from nothing to serving, you’ll wait longer for your bananas to ripen than you will for these to be ready.
No-rise Banana Nut Sticky Buns
Makes 8 large rolls
FOR THE FILLING
1/2 cup ( grams) brown sugar, packed
1/4 cup (50 grams) vanilla sugar
3/4 cup chopped walnuts
1/2 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon (14 grams) unsalted butter, melted
1 ripe banana, peeled and chopped
FOR THE DOUGH
3 to 3 1/2 cups (381 to Â 445grams) all-purpose flour
3 tablespoons (38 grams) sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 ml) buttermilk
6 tablespoons (85 grams) unsalted butter, melted
1 ripe banana, peeled and mashed
1/2 cup (or more, if desired) caramel sauce
1/2 cup roughly chopped walnuts
To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
To make the dough: Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
In a medium bowl, combine 3 cups of the flour, the sugar, baking powder, baking soda, and salt. Add the buttermilk, banana, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Add the remaining half cup of flour while kneading, if necessary. If the dough is still too sticky, then use more flour, as needed. Place in a lightly floured bowl, cover, and chill in the refrigerator for 20 minutes.
Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough. Evenly sprinkle the banana pieces over the top of the filling, pressing lightly to help them stick.
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 25 to 30 minutes, until deep golden brown.
Allow the sticky buns to cool in the pan for about 5 minutes. Turn the rolls out onto a serving platter, allowing the caramel to run out of the pan before removing it. Serve warm.
These will keep in an airtight container for about 3 days.
Recipe by Darla