Watch the video here: https://youtu.be/9oQ9kzuH4VI
I remember this recipe fondly from my childhood. Warn, pecan-filled banana sticky buns were the BEST. The original recipe was actually in the OG Bisquick Cookbook (do you remember when companies made their own cookbooks - the Robin Hood Flour one was great too!), and it called for just Bisquick and banana to make the dough. How easy is that? But, here we’ve gluten-free-dairy-free-ified it. And is actually vegan too (depending on what oil/butter you choose).
These aren’t your fluffy yeasted cinnamon rolls that take hours to make, but a quick & easy recipe to pull together when you feel like a sticky bun. I wanted to Paleo-ize this recipe, but your topping will turn out a little nicer looking if you use real or vegan butter (the coconut oil topping separated - though still tastes great!!)
TOPPING
1/2c brown/coconut sugar
1/2c shortening/coconut oil/vegan butter, softened
1/2c pecans, roughly chopped (or 36 pecans if using muffin pan)
DOUGH
2c flour (we used Ardent Mills gluten free flour blend, new to our Costco)
1 tbsp baking powder
3 tbsp liquid oil (avocado, olive oil, melted coconut oil, etc - we used melted coconut oil)
1/2 tsp salt
1/4 tsp baking soda
1 tbsp white/coconut sugar
2 ripe medium bananas, mashed (about 1c)
FILLING
2 tbsp shortening/coconut oil/vegan butter, softened
1/4c brown/coconut sugar
Preheat oven to 350F
Place topping in parchment lined pan*, then place in oven to melt sugar & butter/oil.
Combine dough ingredients until a soft dough forms, then knead until smooth.
Roll dough into 15x9 rectangle. Spread with 2tbsp butter/oil, then sprinkle with sugar. (**This is where you can add the optional cinnamon & extra pecans if you like!)
Roll up tightly and slice into 12 pieces. Place on pan on top of melted “topping”, and bake for 20 minutes. Immediately invert pan onto a baking sheet, cutting board or cooling rack. Leave pan over rolls for a few minutes, then remove pan and parchment. Enjoy warm!!
Makes 12 small sticky buns. Want them bigger? Use a 8x8 pan, and cut into 9 pieces. (Keep an eye on them in the oven, as they will need a few more minutes extra bake time too).
*Alternate pan option: my mom always used a muffin pan, putting 2tsp of sugar & butter into each muffin cup, as well as 3 pecans.
**Option: my mom liked to sprinkle cinnamon and extra pecans with the filling, before rolling up - Ha ha, so, I used to cringe at my mom putting nuts into everything (even plain homemade chocolate chip cookies got walnuts or pecans… but now as a grown up, I totally get it!)
You can watch the video here: https://youtu.be/9oQ9kzuH4VI
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