BANANA CINNAMON ROLLS
So let’s say you just got back from a night out.
Or a long never-ending late evening of investing in your dreams and ambitions..
And you’ve got some time for a quick breakfast prep, in between taking a few morning naps and taking your time to rest.
Well, good for you! ‘Cause them you can make these little cuties.
Say goodbye to the over-the-top-sugared-packed-with-gluten cinnamon rolls, and try these little cuties.
You’ll only need bananas, dates and cinnamon. Doable right?
4 ripe bananas
half recipe date sauce (you can find the recipe here)
extra needed: oven, muffin baking tin, cutting board, knife, baking tray, baking paper
serves: 10 banana rolls
Preheat the oven to 120℃/250℉.
Slice all bananas lengthwise into 3 strips.
Spread out all slices on 1 or 2 baking trays covered with baking paper.
Make sure the banana slices don’t overlap.
If any strips broke, don’t worry, lay them out anyways.
Bake for 1 hour.
In the meantime you can make the date sauce.
When the timer goes off, remove the bananas from the oven and allow to cool down for 15-20 minutes.
Gently remove the bananas from the baking paper (they might be a bit sticky, be gentle).
Flip over and spread each banana slice with the date sauce. Sprinkle with cinnamon.
Roll and roll and roll until you have a decent size cinnamon roll.
I used a muffin baking tin for the size guideline.
Repeat with the remaining slices. Preheat the oven to 250F once again.
Precoat a muffin baking tin with dairy free butter, non stick spray or baking paper.
Add the cinnamon rolls and place into the oven for +/- 2 hours.
Once done, remove from the oven and allow to cool down for a few minutes.
Store leftovers for 1-2 days in an airtight container into the fridge.