• Michelle Braakhuis

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? 

Ingredients:


  • 4 ripe bananas


  • half recipe date sauce (you can find the recipe here)


  • cinnamon

extra needed: oven, muffin baking tin, cutting board, knife, baking tray, baking paper


serves: 10 banana rolls


Instructions:


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.



Serve immediately.

Store leftovers for 1-2 days in an airtight container into the fridge.


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