Banana Spelt Cardamom Buns – A Special Breakfast Treat
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.
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.
- 25 g unsalted butter
- 100 ml milk
- ¾ tsp dried yeast
- 25 g caster sugar
- 300 g wholemeal spelt flour
- pinch of Himalayan pink salt
- 6 cardamom pods - seeds removed and ground with a pestle & mortar
- 2 overly ripe bananas
- 100 ml milk
- 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℃ 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.
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