Ces Nœuds banane-cannelle are fancy but easy alternatives to cinnamon rolls, made in a muffin pan and with a classic taste. They bring over 11 grammes de protéines with only 5 wholesome ingredients.
I love cinnamon rolls like my Brioches à la cannelle sans levure or Brioches à la cannelle au pain aux bananes, but I wanted to make something different. I felt like a muffin, but I also wanted the classic cinnamon roll flavors. Cinnamon knots were the obvious choice because each knot of the braiding is like a moist mini cinnamon roll.
These cinnamon treats are made with just 5 ingrédients simples, entirely plant-based, and each serving packs a 11 grammes de protéines naturelles. Perfect for a quick breakfast or snack, these knots are both delicious and nutritious. The natural sweetness of bananas paired with the cinnamon makes these knots irresistible, while their high-protein content keeps you fueled throughout the day.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Nœuds banane-cannelle
Ingrédients
- 2 ¾ tasses Farine auto montante - (remarque 1)
- ½ tasse Banane - equivalent to 1 large mashed banana
- 1 tasse Yaourt végétal
Dossage
- 3 Cuillères à soupe Banane écrasée
- ⅓ tasse Sucre de noix de coco - ou sucre roux
- 1 cuillerée à soupe La cannelle
Pour travailler la pâte
- 4-5 Cuillères à soupe Farine tout usage
Instructions de Pose et d'Entretien
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with 6 silicone muffin cases. You must use silicone muffin cases, or the knots stick to the pan or paper liners. Set aside.
- Mash the bananas and measure the amount of mashed banana by packing in a measuring cup, making sure you have 1/2 cup.
- Pour the mashed banana into a mixing bowl with yogurt and self-rising flour. Stir and knead until it forms a dough ball. Add some flour if the dough is too sticky.
- Sprinkle some flour (not self-rising) on your benchtop and use a rolling pin to roll the dough into a large 1/4-inch thick rectangle, adding flour if the dough is too sticky.
- Meanwhile, in a small bowl, stir cinnamon and brown sugar.
- Mash half of the banana and spread it evenly all over the rolled rectangle of dough, then sprinkle the cinnamon sugar, making sure it covers up the mashed banana.
- Fold the rectangle in half – connecting both of the smallest sides. Then, cut into 6 large pieces that form smaller rectangles of dough.
- Cut out 3 stripes in each rectangle, twist each strip, and tie a loose knot at the end. Fold the end of the knot onto the top. It doesn't have to be perfect, and some filling will run out of the dough, and that's ok. See the pictures above for details. Place the knots in the silicone cases. and press a slice of banana on top.
- Bake the knots for 30-35 minutes at 350°F (180°C) until golden brown. Brush the top with maple syrup when hot – optional, but this adds some lovely sweet maple flavors to the knots.
- Store the cinnamon knots for up to 4 days in an airtight container in the fridge.
Remarques
Alimentation
Ingrédients et substitutions
- Farine auto montante – Self-rising flour is a combination of all-purpose flour and baking powder. You can make your own if you need, read the recipe notes! For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
- Banane – You need a large banana for the dough and some banana for the filling. The sweetness of the bananas will make the sweetness of the dough, so pick ripe bananas if you like it sweet.
- Yaourt – I use coconut yogurt for this recipe, but any plant-based yogurt works fine.
- Sucre de noix de coco – I like to use unrefined sugar instead of classic white sugar. Coconut sugar is a great option, but you can also use brown sugar or even sugar-free alternatives.
- La cannelle – There’s no cinnamon roll flavor without cinnamon.
How to Make Banana Cinnamon Knots
The dough is super simple to make, like for my Scones à la banane, the only trick is the braiding.
Combine the yogurt, self-rising flour, and mashed banana in a bowl.
Knead the dough and roll it into a large thin rectangle.
Combine the rest of the banana with the cinnamon and the sugar and spread the mix on the dough.
Fold the dough onto itself to form and long and narrow rectangle.
Slice the rectangle into 6 equal rectangles and cut 3 strips over 3/4 of their length.
Start braiding the knot by folding the top strip on top of the middle one and the bottom strip over all the other.
Repeat the braiding once and gather the end and beginning of the braid. This will be the base of the knots.
Place the banana cinnamon knots in silicone trays and slot them in alternating holes of a muffin pan. Bake them for 30-35 minutes.
Conseils de pâtisserie de Carine
- Use Very Ripe Bananas: Choose very ripe bananas with brown spots to maximize the sweetness and to make a moist and tender dough.
- Mesurer avec précision: Accurate measurement of the ingredients is crucial for achieving the right dough consistency and flavor balance.
- Knead the Dough Well: Knead the dough until it’s smooth and elastic. This helps develop the gluten and ensures the knots hold their shape and bake evenly.
- Shape Evenly: When forming the knots, try to keep them uniform in size and shape. This makes sure they bake evenly and look appealing.
- Ne pas trop cuire: Keep an eye on the knots while they bake. They should be golden brown but not overly dark. Overbaking can result in dry and crispy knots, so it’s better to underbake slightly and let them firm up as they cool.
- Cool on a Wire Rack: Allow the knots to cool on a wire rack to prevent them from becoming soggy on the bottom. This helps maintain their texture.
- Add a Glaze or Topping: For extra sweetness and a touch of indulgence, you can add a simple glaze made from powdered sugar and plant-based milk, or sprinkle with a cinnamon-sugar mixture right after baking.
- Entreposer correctement: Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Gently reheat in the oven or microwave before serving.
Easier than I was anticipating, delicious! Kids loved them, will make again!
I am so happy the kids love these too!
any gluten free muffins?
Yes, I have a few you can search my website with the filter gluten and muffins. You can find them all ici.
It’s an easy recipe to follow but my cinnamon turned out really dry. How can I make them fluffier?
It might happen if your self-rising flour is a bit weak (too old, or made with not enough baking powder), or if the dough was overmixed.
Would this recipe work with gluten free flour? ☺️
I have tried one of the blends I can find here and it didn’t quite work. I know that all blends are quite different, so another one might work.
Do you use flavoured yogurt or plain coconut yogurt?
I used natural coconut yogurt for this recipe. But if you want to add flavor, you can definitely add some flavored yogurt!
My kids love these knots, super easy to make and perfect taste.
Merci!
It’s amazing, the taste is on point, and it was quite easy to do, please make more recipes like this, Carine!!
Je vous remercie!!