Banana and cinnamon swirl buns

MMMMMM. Banana, cinnamon, apricot. YUM.

Just baking again, as per usual, and i’m sure you’d expect no less! My grandparents aren’t feeling well at the moment, so i’m hoping to lift their spirits a bit with these beauties.

I can’t wait for the end of june! All of my exams will be over, and there will be no more work to do, and i’m going on holiday to Spain with my mum and my sisters! YAY.

Sadly, my dad can’t come because he wants to stay here in England to watch over the building work for our new house! Yet another exciting thing that’s happening. Have I told you? Well, i’ll tell you again- we’re building our own house! And i get the biggest bedroom ­čÖé


  • 300g strong white flour
  • 150g malted granary bread flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 7g sachet easy-blend yeast
  • 150ml warm milk
  • 1 egg
  • , beaten
  • 1 tbsp olive oil
  • 100-150ml warm water
  • 50g unsalted butter,┬ámelted
  • 4 medium banana
  • 200g dried apricot, chopped
  • 2 tsp cinnamon
  • 100g light muscovado sugar
  • 4 tbsp runny honey


  1. Mix flours and salt together in a large bowl, then stir in caster sugar and yeast. Make well in centre of flour and pour in warm milk, beaten egg, olive oil and enough of the water to form soft, wet dough.
  2. On lightly floured surface, knead dough for 10-15 mins until smooth. Put dough in lightly oiled bowl, cover with cling film, then leave to rise in warm place until doubled in size.
  3. Lightly grease baking tin. On floured surface, roll half the dough into rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
  4. Thinly slice bananas into bowl and mix in apricots, muscovado sugar, cinnamon. Spoon mix over the two rectangles of dough, leaving a finger-width border.
  5. For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
  6. Heat oven to 200C/fan180C. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.



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