BANOFFEE (BANANA & TOFFEE) PULL-APART BREAD
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Step 1: DOUGH
450g Plain Flour
100g Light Brown Sugar
7g Fast Action Yeast
1tsp Vanilla Extract
50g Unsalted Butter
1 Egg (Small)
3 Ripe Bananas (Medium)
Melt the butter, milk and water together and leave to cool. In a stand mixer, mix the flour, sugar, yeast, salt and cinnamon together. In a separate bowl, mash the bananas and add to the stand mixer along with the cooled butter mixture, egg and vanilla extract. Knead the mixture on a medium to high speed for 10 minutes. Place in an oiled bowl and cover with cling film to rise for 2 - 3 hours. Once risen, divide the dough into small (bite-sized) balls.
Step 2: TOPPINGS
Slice the banana and place in a 8 inch square tin along with the pecans and half of the toffee sauce. Place the dough balls on top and pour over the remaining toffee sauce. Leave to rise for 1 hour before baking at 170 degrees C / 338 degrees F for 30 minutes. Leave to sit for 10 minutes before serving.