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Banana Spelt Cardamom Buns – A Special Breakfast Treat

Banana Spelt Cardamom Buns for breakfast.

Bread & Buns, Breakfast | 30th December 2016 | By

Slightly sweet banana and cardamom flavoured yeasted buns made with spelt flour. Delicious served warm with butter for breakfast. And exceedingly good spread with honey or nut butter. If you think banana spelt cardamom buns sound a bit off the wall, you need to try them.

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 lightly spiced rolls for a special breakfast treat?

Banana Spelt Cardamom Buns

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. In fact Meera is now one of my favourite cookery writers. I follow her recipes in the Guardian avidly.

Even though 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 for breakfast.

I adapted the recipe quite considerably and used wholemeal spelt flour rather than plain. The actual hands on time you need is very little. But you will need time for the buns to prove. Proving times will depend on how active the yeast is and the temperature of the room. But they can be left in the fridge or a cool place to rise overnight if this fits in better with the day’s schedule.

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.

 Other Recipes for Sweet Yeasted Buns You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these wholemeal spelt buns, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

Since making these, I’ve also become rather fond of this sourdough banana bread with walnuts. It has no added sugar at all, so the only sweetness comes from the bananas.

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Banana Spelt Cardamom Buns. PIN IT.

Banana Spelt Cardamom Buns for breakfast.

Banana Spelt Cardamom Buns – The Recipe

Banana Spelt Cardamom Buns
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Banana Spelt Cardamom Buns

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.
Prep Time20 mins
Cook Time15 mins
Proving Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Breakfast, Snack
Cuisine: British, Indian
Keyword: bananas, bread, buns, cardamom
Servings: 10 buns
Calories: 168kcal
Author: Choclette

Ingredients

  • 25 g unsalted butter
  • 100 ml milk
  • ¾ tsp dried yeast
  • 25 g golden caster sugar
  • 300 g wholemeal spelt flour
  • pinch fine sea salt or Himalayan pink rock salt
  • 6 cardamom pods - seeds removed and ground with a pestle & mortar
  • 2 overly ripe bananas
  • 100 ml milk

Instructions

  • Melt the butter in a pan, then add the milk and warm to blood temperature.
  • Whisk in the yeast until it's dissolved, then stir in the sugar.
  • Add the dry ingredients to a large bowl, make a well in the centre and pour in the milk.
  • Stir and then mash in the bananas.
  • Knead for 5 minutes or so. I used an electric mixer as the dough is quite wet.
  • Cover the bowl with a tea towel or plastic bag and leave to nearly double in size.
  • Flour a work surface, divide the mixture into eight or ten pieces, depending on how large you want your buns, and roll into balls.
  • 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.
  • Brush with a little milk and bake at 200℃ (400℉, Gas 6) for 15 to 20 minutes when they should be nicely bronzed and sound hollow when tapped on the bottom.
  • Place on a wire rack to cool.

Notes

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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 168kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 10mg | Potassium: 233mg | Fiber: 4g | Sugar: 7g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

 

20 Comments

  1. Kavey

    30th December 2016 at 5:18 pm

    These look lovely, I love cardamom and banana together!

    Reply
    • Choclette

      3rd January 2017 at 3:57 pm

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

      Reply
  2. Camilla

    30th December 2016 at 5:28 pm

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

    Reply
    • Choclette

      3rd January 2017 at 3:57 pm

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

      Reply
  3. Nadia

    30th December 2016 at 7:31 pm

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

    Reply
    • Choclette

      3rd January 2017 at 3:59 pm

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

      Reply
  4. Jo of Jo's Kitchen

    30th December 2016 at 10:15 pm

    These look delicious. They would be good for breakfast I think.

    Reply
    • Choclette

      3rd January 2017 at 3:59 pm

      They would make a perfect breakfast Jo, especially warmed up.

      Reply
  5. Angie@Angie's Recipes

    31st December 2016 at 8:46 am

    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!

    Reply
    • Choclette

      3rd January 2017 at 4:00 pm

      Thanks very much Angie and Happy New Year to you too 🙂

      Reply
  6. Johanna @ Green Gourmet Giraffe

    31st December 2016 at 12:23 pm

    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.

    Reply
    • Choclette

      1st January 2017 at 9:11 pm

      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 🙂

      Reply
  7. Johanna @ Green Gourmet Giraffe

    31st December 2016 at 12:24 pm

    And I forgot to say in my last comment – happy new year!

    Reply
    • Choclette

      1st January 2017 at 9:10 pm

      And a very Happy New Year to you too Johanna 🙂

      Reply
  8. Rebecca @ Strength and Sunshine

    2nd January 2017 at 11:44 am

    Woh those are so creative! They sound great!!

    Reply
    • Choclette

      2nd January 2017 at 6:45 pm

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

      Reply
  9. Becca @ Amuse Your Bouche

    4th January 2017 at 11:08 am

    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!

    Reply
    • Choclette

      5th January 2017 at 2:35 pm

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

      Reply
  10. Sharon @ Bit of the Good Stuff

    4th January 2017 at 11:01 pm

    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 😉

    Reply
    • Choclette

      5th January 2017 at 2:22 pm

      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 😉

      Reply

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