Banana Honey Buns

A delicious sticky bun filled with bananas.

Photo of Banana Honey Buns

INGREDIENTS:

1 package active dry yeast
1/3 cup warm water
1 cup warm whole milk
1-1/2 cups unsalted butter, softened, divided
3 large eggs
1-1/3 cup honey, divided
1 teaspoon vanilla extract
2 teaspoons kosher salt
5-1/2 cups all-purpose flour
as needed cooking spray
2 cups DOLE® Chef-Ready Cuts Sliced Bananas
1/2 cup mascarpone cheese
1/2 cup crème fraiche

DIRECTIONS:

  1. Sprinkle active dry yeast over warm water in a small cup or bowl and stir gently. Allow to rest until foamy (approximately 5 minutes).
  2. Combine milk, 1 cup butter, eggs, 1/3 cup honey, and vanilla together in a stand mixer using the whisk attachment.
  3. Switch from the whisk attachment to the dough hook and slowly add salt and flour on medium-low speed.
  4. Knead until dough is firm and no longer sticks to the side of stand mixer bowl (approximately 10 minutes).
  5. Turn dough onto lightly-floured surface and knead for an additional 5 minutes.
  6. Lightly oil an appropriately-sized bowl with pan spray. Transfer dough to bowl and cover with plastic wrap. Place covered bowl in a warm area and rest until dough has doubled in size (approximately 1 hour).
  7. Return dough to floured surface and divide into 3 equal portions. Reserve 1 portion and freeze remaining dough in tightly plastic wrapped balls for later use.
  8. Rough chop bananas into ¼” pieces. Combine bananas, mascarpone, and creme fraiche in a mixing bowl and stir until fully incorporated. Cover and refrigerate until needed.
  9. Whisk remaining 1/2 cup unsalted butter and 1 cup honey together in a small saucepot over low heat until butter is completely melted. Cover and set aside for immediate use. 
  10. Using a rolling pin, roll honey bun dough into a 10” X 12” rectangle on a lightly-floured surface. With a rubber spatula, gently spread banana filling onto surface of dough, leaving a 1-inch border along the sides. 
  11. Roll the topped dough into a tight log from the bottom up. Pinch tightly on both ends to seal and cut into nine 1-1/2 inch slices.
  12. Place buns cut side up in an 8” X 8” baking pan. Cover pan and place rolled buns in warm area for second rise (approximately 30 minutes.)
  13. Preheat oven to 350°F.
  14. Drizzle buns with prepared honey glaze and cover baking pan with foil. Bake covered for 25 minutes. Remove foil and finish baking until golden brown (approximately 10 minutes). Allow to cool for 20 minutes prior to serving. 
  15. Carefully remove banana honey buns from pan using a spatula. Serve warm on desired plate or serving dish. Drizzle with additional honey if desired. 
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