Banana Bread na may Cinnamon Rolls (5 Sangkap, Walang Lebadura, Walang Itlog, Walang Gatas)

mga ito Banana Bread na may Cinnamon Rolls are easy, healthy, 5-ingredient cinnamon rolls made with ripe bananas and no yeast.

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These banana cinnamon rolls are for the lazy bakers! They are not your classic mga vegan na cinnamon roll. This is an easy cinnamon recipe, simplified, with no yeast, no proofing, and minimal kneading. Since I created my mga butas ng donut na saging recipe, I wanted to use a similar process to create raised dough but with minimal effort.

It’s amazing how you can make fluffy cinnamon rolls using just mashed banana, self-rising flour, and vegan butter. Let me explain more below.

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Banana Bread na may Cinnamon Rolls

These Banana Bread Cinnamon Rolls are easy, healthy, 5-ingredient cinnamon rolls made with many ripe bananas and no yeast.

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Prep Time: 10 minuto min

Magluto Oras: 30 minuto min

Kabuuang Oras: 40 minuto min

Kurso: almusal

Cuisine: Amerikano

Servings: 9 roll

Mga Calorie: 354.8 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 3 tasa Harinang Kusang Tumataas - (tala 1)
• ▢ 1 ⅓ tasa Minasang Saging - about 3 large bananas (note 2)
• ▢ 5 tablespoons Mantikilya na Walang Gatas (Walang Asin) - natunaw (tala 3)

Nakabubusog

• ▢ 3 tablespoons Mantikilya na Walang Gatas (Walang Asin)
• ▢ ½ tasa Asukal ng niyog - (tala 4)
• ▢ 1 kutsara kanela
• ▢ 1 Saging - hiwa

Opsyonal

• ▢ ½ tasa Mga nogales - chopped, or pecans

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgadang baking dish. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
• Mash the banana with a fork into a smooth puree, pack it in a measuring cup, sweep off the excess, and freeze the excess for later. Measure exactly 1 cup + 1/3 cup mashed bananas.
• Place the banana mixture in a large mixing bowl with melted plant-based butter and self-rising flour.
• Stir with a rubber spatula, and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed bananas. You can also use the dough hook attachment of a stand mixer to bring the ingredients together into a ball, on speed 3-4.
• Bahagyang budburan ng harina ang ibabaw ng pinagtatrabahuhan at ilagay ang masa dito. Budburan ng dagdag na harina ang ibabaw ng masa at igulong ito hanggang maging hugis-parihaba na may sukat na 12.5-pulgada x 10.5-pulgada.
• Ikalat nang pantay ang pinalambot na mantikilya sa parihaba.
• Sa isang maliit na mangkok, haluin ang kanela at asukal sa niyog. Budburan ng timpla at idiin ito nang pantay sa masa na nilagyan ng mantikilya.
• Add slices of banana in rows all over the dough rectangle – see the pictures above for visual help. If you want to add chopped nuts, sprinkle them evenly and press a little to stick to cinnamon sugar.
• Roll starting forms the longest side until it forms a cylinder.
• Use a serrated knife or an unflavored flossing string to cut 9 pieces from the cylinder.
• Ilagay ang bawat rolyo nang nakaharap pataas ang ikot sa inihandang baking dish.
• Ihurno ang mga tinapay sa loob ng 25-30 minuto sa 350°F (180°C) hanggang sa maging ginintuang kayumanggi ang ibabaw.
• Palamigin sa temperatura ng kuwarto sa isang wire rack bago lagyan ng icing.
• Para sa glaze, haluin ang 1/2 tasa ng powdered sugar na may 1-2 kutsarang almond milk at patakan ng tinadtad na pecans o walnuts kung gusto mo.

Mga Tala

Tandaan 1Para makagawa ng 1 tasa ng homemade self-rising flour, paghaluin ang 1 tasa ng all-purpose flour na may dalawang kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder. Hindi ka maaaring gumamit ng harina ng almendras para sa resipe na ito.

Tandaan 2: Make sure you measure the mashed banana in measuring cups. Fill the cup, sweep the top, and keep what’s in the cup. If you add too much banana, the dough is too sticky and too wet, and you will need more flour.

Tandaan 3Maaari kang gumamit ng tinunaw na margarina, ngunit iwasan ang mantika. Ginagawa nitong hindi gaanong malambot ang masa. Hindi ko sinubukan ang recipe na walang taba.

Tandaan 4Maaari mong gamitin ang anumang dark sugar, brown sugar, soft brown sugar, o demerara sugar.

ImbakanIlagay ang mga cinnamon roll sa isang plato, takpan ito nang mahigpit ng plastic wrap, at ilagay sa refrigerator sa loob ng 3-4 na araw.

Mode ng Oven: Gumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15°C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

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Pagkain

Paglilingkod: 1gumulong | Mga Calorie: 354.8kcal | Carbohydrates: 50.2g | Protina: 6.6g | Taba: 15.1g | Saturated fat: 2.5g | Polyunsaturated Fat: 6.3g | Monounsaturated na taba: 5.5g | Trans Fat: 1.2g | Sosa: 113.8mg | Potassium: 243.8mg | Hibla: 3.1g | Asukal: 11.8g | Vitamin A: 201.4IU | Bitamina B12: 0.004Pg | Bitamina C: 4.2mg | Calcium: 25.5mg | Iron: 0.8mg | magnesiyo: 34mg | Posporus: 75.2mg | Zinc: 0.7mg

Bakit Magugustuhan Mo ang Recipe na Ito

• Dairy-free
• Walang itlog
• Healthier – less sugar, less saturated fats
• Refined sugar-free option

Ingredients at Substitutions

• Harinang Kusang Tumataas – If you have tried many of our recipes, you know I love this ingredient to avoid yeast. I like yeast but I don’t like waiting for hours for my dough to double in size. So self-rising flour is a key ingredient to rise dough in no time. You can make homemade self-rising flour by stirring one cup of all-purpose flour and two teaspoons of baking powder to create a cup of self-rising flour. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
• Hinog na Saging – I am using dark bananas with dark spots on their skin. This saves me one ingredient in the dough: sugar. This means this recipe is lower in sugar than classic cinnamon rolls, which usually add up to 1/4 cup of sugar in the dough. The natural sweetness of the bananas sweetened the dough. But, feel free to add 1/4 cup sugar in the dough if your bananas are not very sweet.
• Natunaw na Vegan Butter or melted margarine. Both options are great. I wouldn’t use oil as the dough wouldn’t be as fluffy.

For the cinnamon roll filling, you need the the three classic ingredients below.

• Brown Sugar or coconut sugar for a refined sugar-free option.
• kanela for the flavor of the cinnamon buns.
• Saging – I add more banana slices to the rolled dough. These banana pieces caramelize in the oven, creating soft, sweet banana pieces in the dough.
• Mantikilya na Vegan not melted to rub on the dough and make the cinnamon sugar stick onto it.

Now, if you feel like it, stir in some vanilla extract in the dough for flavor, a pinch of salt, or throw a few chopped nuts – pecans, walnuts – inside or on the cinnamon sugar filling for some crunch.

How To Make Banana Bread Cinnamon Rolls

1. Preheat the oven to 350°F (180°C). Line a 9-inch square baking dish with parchment paper. Grease the paper with cooking oil spray. Set aside.

2. Peel and mash the bananas and pack them in a measuring cup, sweeping the top, to measure the exact amount required by the recipe. Scroll below for full recipe measurement.

3. Place the mashed banana mixture in a medium-large bowl, add melted vegan butter and self-rising flour. Now, if you like, add a teaspoon of vanilla extract and a pinch of salt. I didn’t, but these ingredients add flavor.

4. Stir with a rubber spatula until the dough starts to dry out, then use your hands. I oil my finger with olive oil and knead it to form a dough ball. If too wet, add more flour. If too dry, add a bit more mashed banana.
5. You can also prepare the dough in a stand mixing, place the three ingredients in the bowl of a stand mixer, and using the dough attachment, knead on speed 3-4 until the dough ball forms.

6. On a lightly floured surface with 1-2 tablespoons of flour, add the dough and sprinkle more flour on top of the dough.

7. Using a roller pin, roll the dough into a large rectangle of about 12.5 inches by 10.5 inches. Add the softened vegan butter and use your finger to rub evenly all over the rolled dough.

8. In a small bowl, stir cinnamon, and brown sugar. Sprinkle the cinnamon sugar evenly all over the dough covered with butter.

9. Now, add slices of bananas in rows for extra banana flavors.

10. If you like, sprinkle up to 1/2 cup chopped walnuts or pecan. I don’t like to add nuts to keep the recipe nut-free for the kid’s school lunchboxes.

11. Roll the dough into a cylinder, starting forms the longest side, and pinch well to roll into a firm cylinder shape.

12. Use a serrated knife, or use my pro tip here: grab some unflavored dental floss to cut the cylinder into 9 rolls and place them on the prepared baking pan, as seen in the picture above.

13. Bake in the center rack of the oven for 25 to 30 minutes at 350°F (180°C) until golden brown.
14. Let the cinnamon rolls cool down on a rack at room temperature before icing.

Icing Suggestion

In this cinnamon roll recipe, I am using an easy 2-ingredient icing instead of a classic cream cheese frosting. For that, you need:

• Pulbos na Asukal – you can use sugar-free powdered sweeteners
• Almond Milk – Or any plant-based milk.

Stir the icing ingredients together until they form a thick paste and drizzle on top of the cooled banana bread cinnamon rolls.

Imbakan

This cinnamon roll dough is packed with bananas so it’s better to store it in the fridge. Wrap the serving dish where you placed the cinnamon rolls tightly with plastic wrap. Refrigerate the rolls for up to 4 days. You can freeze leftovers in airtight containers and thaw them at room temperature the day before.

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