We got the right dishwasher this time!!
Unfortunately in our backwards kitchen, the old dishwasher could be plugged into an outlet (the new one needs to be hard wired) and the old cooktop was hardwired (the new one needs an outlet). *Sigh* The saga continues. I’m hoping all this will be wrapped up by next week.
Anyway, I know I should be posting recipes bursting with blueberries and peaches and other seasonal goodies, but I’ve been too busy stuffing my face with them. Sorry about that. Meanwhile, I have amassed a remarkable collection of overripe frozen bananas that stems from when we were living with Luke’s parents.
I noticed that my mother-in-law would buy a bunch of bananas, and if they got too ripe, she would simply throw them away. Disguising the look of shock on my face as I watched this, I immediately insinuated that it might be better for her to put those distasteful bananas in the freezer. Then I could use them for banana bread later on.
I probably made like 8 loaves of banana bread in the few weeks that we lived there.
We were at their house again a little while ago for my brother-in-law’s birthday, when I received a present of my own. Out of the freezer came a big plastic bag containing 14 frozen bananas.
Well, I didn’t think it was possible, but I was sick of banana bread (for a little while at least) and wanted to try something new. I also happened to have a jar of maple sugar that we got in Vermont, and when I saw this recipe on Bakeaholic Mama, I thought I’d give it a try.
The maple flavor is not too strong, which is good, since maple and bananas aren’t the first combination I’d think of, but I like the subtle way the deep maple flavor melds with the sweet bananas. It’s definitely the break from banana bread I needed to recharge, since I still have so many bananas to use up (I got another half dozen today)!
Have a great weekend, reader!
Two Years Ago: Carrot Cake Truffles
One Year Ago: Taipei Recap
- FOR THE DOUGH:
- 1/2 cup warm water
- 2 Tbsp active dry yeast
- 2/3 cup warm milk
- 2 large eggs, beaten
- 2 large ripe bananas
- 3 Tbsp vegetable oil
- ¼ cup maple syrup
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 5 cups all-purpose flour (plus more for kneading and rolling)
- FOR THE FILLING:
- 4 Tbsp (half a stick) unsalted butter, softened
- 1/3 cup maple sugar (or brown sugar)
- 1 Tbsp cinnamon
- 2 tsp nutmeg
- FOR THE MAPLE GLAZE:
- 1-2 Tbsp maple syrup
- 1 cup powdered sugar
- First, make the dough. In a small bowl or glass liquid measuring cup, stir together the warm water and yeast and let sit until it starts to bubble and froth, about 8-10 mins.
- In a large bowl, whisk together the milk, eggs, banana, oil, salt, cinnamon, nutmeg, and maple syrup. Mix in yeast mixture, then switch to a wooden spoon and slowly mix in flour 1 cup at a time until the dough starts to come together. Once the dough becomes cohesive, turn it out onto a floured surface and knead for about 5 mins. If the at any point the dough is too moist you can knead more flour, a little at a time.
- Grease a large bowl and place the dough inside. Cover with plastic wrap or a damp towel and set in a warm spot to rise until dough has doubled, about 1- 1 ½ hours.
- Once dough has risen, turn out onto a lightly floured surface, and roll out with a rolling pin roll until the dough is a 8x16” rectangle (an estimation, don’t worry if yours doesn’t match that perfectly) about a 1/2-3/4” thick.
- Spread the softened butter over the dough, leaving about ½” around the borders, then sprinkle evenly with maple sugar and spices. Working lengthwise, roll the dough into a log.
- Give the log a slight press, and slice into 2” thick slices. Place onto a lined or greased 9x13” pan and let rise again until they have doubled in size, about 1 hour.
- Meanwhile preheat oven to 350 degrees F.
- Once rolls have doubled, bake for 10-15 minutes or until golden brown. Transfer to a wire rack to cool while you prepare the glaze. To make the glaze, combine the maple syrup and powdered sugar in a small bowl and whisk until smooth. Drizzle the glaze over the cooled buns and enjoy!
Adapted from Bakeaholic Mama