Have you ever had one of those days where a banana keeps looking at you? You keep seeing it out of the corner of your eye knowing it's getting riper by the second but you just don't feel like eating it. Everyone likes their bananas differently; some like them green and leaving that funny feeling in your mouth and others like them bruised and brown. I am on the green team; as soon as there's a speck of brown on the banana skin I can't stand it. But what do you do with that slightly brown banana that keeps winking at you? I hate to waste food and so I devised these Banoffee and Chocolate Chelsea buns, or as I like to call them: Chanoffee Buns.
You will need:
500g strong white bread flour
50g caster sugar
1 x 7g sachet fast action yeast
200ml milk, warmed
50g unsalted butter, very soft and in cubes
1 can dulce de leche (you won't need the whole can)
1 ripe banana
50g dark chocolate chips
I have wanted to try making an enriched dough for a while so this was a perfect excuse. Mix together the flour, caster sugar and yeast in a bowl or mixer. Make a well in the centre and add the warm milk, egg and butter. Turn the mixer on or start to mix with your hands. Once mixed, knead the dough until it is nice and stretchy. Cover and leave in a warm place for 45-60 minutes or until doubled in size.
Remove the dough from the bowl and knock some of the air out. Divide the dough into two pieces and roll each piece out into a long rectangle. As you can see from the above picture an actual rectangle was hard for me to achieve but a bit of a jaunty angle here and there never harmed anyone. Spread a few spoons of the dulche de leche along the bottom two thirds of the long edge of the dough. Take half the banana and squeeze this onto the caramel towards the bottom edge of the dough. Top with half the chocolate chips.
I won't lie to you, you'd be a very lucky person to come out of this with a clean kitchen. The rolling part is always fun but the caramel makes it a bit slippery. Start from the banana and chocolate edge and roll the dough up (lengthways) as tightly as you can. Don't roll it too tightly as you may end up squeezing all the caramel out onto your worktop. Cut this into eight pieces and place in a greased baking tray. Repeat the above for the other half of the dough. Cover and leave to rise in a warm place for 35-45 minutes before placing in a preheated oven at 190C for around 30 minutes or until golden brown on top.
While these were baking the house was filled with all the best smells; bread, banana, chocolate and caramel. Apart from making some coffee at the same time I'm not sure the smell could have been improved. I was a bit sceptical about whether these would work, they look a bit miserable in the second picture before they had risen, but I am extremely pleased with how they turned out.
The caramel that was all over the buns made the tops wonderfully crisp and caramelised and the dough itself was lovely and soft. The banana flavour permeated the buns really well without being overpowering and biting into a dark chocolate chip was a nice surprise. If only there was something this glorious to make with everything I didn't want to waste. Cabbage flapjack anyone?