(This one is for you Amanda T.! Thanks for the interest in the recipe!) Looking back, prior to my kiddos, I have no idea how I ever went without breakfast. I was a Starbucks barista for a side job, and Quad-Iced-Venti-Nonfat-Carmel Machiatto’s were my fix. Some days I’d even boost it up to five shots. Fast forward five years later, and I am drinking decaf. Oo. I nearly cringe as I write it. For someone who loves espresso as much as I do, I cannot believe my body can now only handle a smidge of caffeine. My natural level of energy is usually above the bar, so caffeine today just gives me too much of a jolt. I still get a latte everyday… and now I cannot go without breakfast. Going from the gal who could live off of a Venti sized drink for hours, to a girl who races down the stairs in the a.m. to eat breakfast. I literally go to bed dreaming about my latte and breakfast choice of the next day. Back to that picture above. These banana rolls were made on a complete whim. I wanted a dough that would be fast, and would not require yeast. I wanted less butter, and less sugar. A roll I could feel good about having. Less than 45 minutes later, this beautiful roll was born. Heat them up in the microwave for a few seconds and these will start your day off just right!
- 2 1/2 cup whole wheat flour
- 3/4 cup old fashioned oats (not the quick kind)
- 1/4 cup ground flaxseed
- 2 Tbsp sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 cup soy milk (or almond.. or whole … or 2%)
- 1/3 cup melted butter (we use earth balance, works great)
- 2 brown spotted bananas
- 1/2 cup brown sugar (not packed)
- ground cinnamon to sprinkle
Pre heat the oven to 350* F. Grease a muffin tin, using PAM, or butter.
In a large bowl, whisk together the flour, oats, flaxseed, sugar, baking powder, baking soda, salt and cinnamon. Add the milk, and the melted butter, and stir until the flour mixture has absorbed the liquids.
Lightly flour a work surface, and start kneading your dough (2 minutes will do) Take a rolling-pin (cover with flour to help it from sticking) and roll out a rectangle, less than 1/4 inch of thickness. The rectangle should be roughly 9×13. Don’t fret about it too much, it is a rustic roll, no need for perfection.
Next, in a small bowl, mash-up the two bananas until they are completely smooth. Slather the dough with the mashed bananas. This will act as the “butter” most rolls call for. Next, sprinkle the brown sugar and cinnamon over every inch of the dough. Starting at the “top” of the dough, the side furthest from you, slowly fold the bottom over the top and continue to roll a until your left with a log. Some filling will spill out. Not to worry. Next, slice 1 inch – 1 1/2 inch sections, and place each roll cut side up into your muffin tin. You should get exactly 12 rolls from this dough. It helps to score the dough prior to slicing so you know how many rolls you’ll get out of the dough. Next, bake at 350* for 15-25 minutes depending on how thick you cut your rolls. They will be nice and golden along all edges. Once done, let the muffin tin cool on a wire rack. Eat them as is, or while they are warm drizzle a glaze over top! **
These easily are the best combination of banana bread and a cinnamon roll. And the dough is so moist from all the mashed banana in between each layer.
**For the glaze, whisk together 1 1/2 cups of powdered sugar. Add a tablespoon of milk, and whisk until it is smooth and easy to pour. Adjust your milk and powdered sugar until you get the consistency you desire.