Banoffee bread buns and Questioning use of the word “bread’ | Banoffee bread buns and Questioning use of the word “bread’ – The Moonblush Baker


I have confession… I really dislike banana bread and muffins. Yes, I know many of you would be cursing

Banoffee buns and a confessionmy existence and question how someone could dislike the classic cakey bread. Any quick bread really does not get me going, even the ones that contain my favourite flavour- coffee.

Well I have always had a problem with it being call bread when it contains no yeast. Sure, it has the basic raising agents but I have always seen them as more of a cake-baking tool than bread baking tool. Also I have always known bread as light fluffy wonder white stuff you find in the supermarket, of course I have moved on from that but it still I cannot accept it being called bread.

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When I used to work at a cafe, people would drool over the fact that I could have the left over banana bread and take it home. Most of them time it went to my dad’s mix and match snack box or became stale before anyone touched it. I will tell you from experience you are being ripped off when it comes to banana bread in the cafes and shops.

Dry, too sweet, dense and a werid crumbly texture for 5 dollars? Not in my books, I rather go out and spend 5 dollars on ingredients to make banana bread than buy it. I guess am just picky.



With a bunch of black banana’s sitting on my fruit bowl, I had to think of way quickly to use it up before it goes to waste.

Banana bread? No

Banana muffins? Too boring

Banana ice cream? No, frozen bananas are not ice cream ever.

Yeasted banana bread? Hmm, why not?

I am putting the bread back in to banana bread with a yeasted banana dough with a chocolate caramel centre and brown sugar whole meal crumbled on top. Banoffee pie in a bread? Who could not love that? I am always looking for a recipe, which disguises dessert as breakfast; it makes it easier to eat on the run and you are judged less for it ( I have eaten cake for breakfast in public, you do not get nice looks)

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Break the monotony of the a banana quick bread routine with yeast. The banana dough stays soft for days and solves the issues I have with banana bread being too sweet and dense. The chocolate carmel centre compliments the mellow sweetness of bread and means that no messy spreads are needed in this bread. I added a whole meal oat crumble and baked it in a muffin pan just for fun, your bread is masquerading as a banana muffin.
Do not be afraid of yeast for fruit bread, it is nice change from the cake like sweetness of typical boring quick breads.

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Banoffee yeasted bread buns

Makes 24
600g bread flour

50g caster sugar

11g skim milk powder

9g salt

2 very ripe bananas (for me two came to 200g)

25g Freeze dried banana powder

100g cottage cheese

100ml milk

30g butter

2 eggs

7g dry yeast

24 chocolate covered caramels.

Mix cottage cheese and milk in a microwave safe jug.

Warm in the microwave for 40 seconds.

Add yeast and leave for 20 minutes.

Combine flour, salt, sugar, milk powder, eggs, banana mash in large bowl, and pour yeast milk mixture when ready.

Knead until a firm ball forms. This is a wetter mixture, but gives it time and a lot of kneading and it come together.

After the butter can be slowly kneaded in to the dough.

Continue kneading until a smooth ball form that passes the windowpane test for gluten.

Place in a oiled bowl and cover in cling wrap

Leave for 1 hour in a warm area until doubled.

Punch down dough and divide it into 24 balls. Leave for 10 minutes to rest.

Spray two standard muffin trays with oil

Shape each ball into flat circle and enclose a chocolate caramel in the centre. Pinch the seam well and lightly re shape into a sphere.

Place in the muffin tin holes. Repeat with all balls. Optional: Top each bun with a slice of banana

Cover in cling film and leave to double for about 1 hour

Preheat oven to 180.

Prepare an egg wash and generous cover each bun with egg.

Sprinkle Baked whole meal oat crumble on top (recipe below). Bake for 20-25 minutes.

Remove form the tin to a cooling rack after five minutes.

Eat and enjoy! Store remains in an air tight box.

Whole meal oat Crumble

100g whole meal pastry flour

60g rolled oats, ground

40g whole rolled oats

100g unsalted butter, cold in small 1cm cubes

Half a vanilla pod

70g brown sugar.

Preheat oven to 180c.

Place sugar flour and ground roll oats in a bowl.

Rub butter into the flour mixture. Use your fingertips to prevent melting the butter too quickly.

Using a fork, mix in the vanilla and sugar.

On a lined baking tray spread, place crumble on the tray and bake for 15 minutes until it goes golden.

Leave to cool and use when instructed.

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