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Banana Spelt Cardamom Buns – A Special Breakfast Treat

Banana Spelt Cardamom Buns

Bread & Buns | 30th December 2016 | By

Christmas may be over but we are still in the festive season. Tomorrow is New Year’s Eve, quickly followed by New Year’s Day and then a bank holiday to top it off. Why not make the most of it and try these banana spelt cardamom buns for a special breakfast treat?

If you perused the Tin and Thyme Christmas gift guide this year, you may have spotted Fresh India, the new vegetarian cookery book by Meera Sodha. I’m always up for a good curry and fell in love with the book immediately. Even though the Meera has taken a fresh look at vegetarian cuisine, I was rather surprised to find a recipe for banana and cardamom buns. What an intriguing idea.

Banana Spelt Cardamom Buns

I adapted the recipe quite considerably and used wholemeal spelt flour rather than plain. The resulting banana spelt cardamom buns were super tasty and not too sweet. They were superb warm from the oven and spread with butter, they were equally good the next day with butter and honey. The following day they were fantastic toasted with a liberal application of macadamia nut butter. The day after that there were none left.

Banana Spelt Cardamom Buns
Yields 10
Slightly sweet banana and cardamom flavoured yeasted buns made with spelt flour. Delicious served warm with butter and exceedingly good spread with honey or nut butter.
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 25g unsalted butter
  2. 100ml milk
  3. Ā¾ tsp dried yeast
  4. 25g caster sugar
  5. 300g wholemeal spelt flour
  6. pinch of Himalayan pink salt
  7. 6 cardamom pods - seeds removed and ground with a pestle & mortar
  8. 2 overly ripe bananas
  9. 100ml milk
Instructions
  1. Melt the butter in a pan, then add the milk and warm to blood temperature.
  2. Whisk in the yeast until it's dissolved, then stir in the sugar.
  3. Add the dry ingredients to a large bowl, make a well in the centre and pour in the milk.
  4. Stir and then mash in the bananas.
  5. Knead for 5 minutes or so. I used an electric mixer as the dough is quite wet.
  6. Cover the bowl with a tea towel or plastic bag and leave to nearly double in size.
  7. Flour a work surface, divide the mixture into eight or ten pieces, depending on how large you want your buns, and roll into balls.
  8. Place on a lined or greased baking tray a couple of cm or so apart. Cover and leave to rise until nearly doubled in size.
  9. Brush with a little milk and bake at 200ā„ƒ for 15 to 20 minutes when they should be nicely bronzed and sound hollow when tapped on the bottom.
  10. Place on a wire rack to cool.
Notes
  1. Proving times will depend on how active the yeast is and the temperature of the room. They can be left in the fridge or a cool place to rise overnight if this fits in better with the day's schedule.
Adapted from Fresh India by Meera Sodha
Adapted from Fresh India by Meera Sodha
Tin and Thyme http://tinandthyme.uk/

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Comments

  1. Leave a Reply

    Kavey
    30th December 2016

    These look lovely, I love cardamom and banana together!

    • Leave a Reply

      Choclette
      3rd January 2017

      Thank you Kavey. I can’t believe I only ever used to use cardamom in curries. It’s such a good baking spice.

  2. Leave a Reply

    Camilla
    30th December 2016

    I bet these buns taste fabulous, a great marriage of flavours! Thanks for linking to my buns:-)

    • Leave a Reply

      Choclette
      3rd January 2017

      My pleasure Camilla. These buns would be great to have on standby in the freezer.

  3. Leave a Reply

    Nadia
    30th December 2016

    Ooo I imagine one of these buns would go perfect with a cup of tea šŸ˜€ I love anything cardamum. Combining it with banana is very intriguing šŸ™‚ Need to give it a go!

    • Leave a Reply

      Choclette
      3rd January 2017

      Cardamom and banana is yet another fab combination. Cardamom is such a good spice and goes well with so many other ingredients.

  4. Leave a Reply

    Angie@Angie's Recipes
    31st December 2016

    I love these healthy rustic spelt buns! It would be great to serve with some homemade veggie soup for the lunch :-)) Have a healthy and happy New Year!

  5. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    31st December 2016

    sounds like they would be lovely for a New Year’s Day brunch – we are still eating our cranberry nut rolls from Christmas (which were thrust in the freezer after our breakfast when we went to my mum’s for a few days) but I love having these sort of rolls on hand in the morning.

    • Leave a Reply

      Choclette
      1st January 2017

      Your cranberry nut rolls sound delicious. I wouldn’t mind having a few of those stashed in the freezer and a few of these banana ones for good measure šŸ™‚

    • Leave a Reply

      Choclette
      2nd January 2017

      Thanks Rebecca, they may not look like much, but they make for a great bread bun.

  6. Leave a Reply

    Becca @ Amuse Your Bouche
    4th January 2017

    Ooh I love the sound of having one of these toasted with nut butter! They sound absolutely gorgeous, I’ll have to have a closer look through that book as I haven’t had much of a chance to explore it yet!

    • Leave a Reply

      Choclette
      5th January 2017

      I’m really excited by the book Becca. Lots of simple, but slightly different ideas that are right up my street.

  7. Leave a Reply

    Sharon @ Bit of the Good Stuff
    4th January 2017

    No wonder you were intrigued by this recipe… what an interesting combination of flours in a roll! I’ve never tried anything like this before. They turned out so well for you. It must be really satisfying making your own rolls from scratch. I normally cheat and use my bread maker šŸ˜‰

    • Leave a Reply

      Choclette
      5th January 2017

      Ah, I have a bread maker, but never use it. I’m so used to making bread by hand I don’t really know how to use a machine šŸ˜‰

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