Kimchi & Cornbread

Banana Walnut Sticky Buns

Bread, Dessert, Uncategorized | March 31, 2016 | By

This is definitely not the type of thing I make often but I was having a really bad day and nothing cheers me up like making bread and something sweet. I had some bananas that were getting really ripe and I really didn’t want banana nut bread so I decided to combine cinnamon rolls, sticky buns, and banana nut bread. Just the smell alone was enough to perk me up.

This dough is stickier than most because of the bananas in it but with a little bit of patience you will be rewarded with a light and fluffy bread that just lets the yummy caramel ooze in between the layers.

As with any baked good, the amount of flour needed will vary from brand to brand and even due to the amount of humidity so always keep a little extra on hand just in case more is needed. I also like to keep my doughs a little on the moist side so that they don’t dry out in the oven.

Banana Walnut Sticky Buns
Yields 12
Sweet sticky buns with bananas and walnuts.
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Prep Time
1 hr 15 min
Cook Time
20 min
Total Time
1 hr 35 min
Prep Time
1 hr 15 min
Cook Time
20 min
Total Time
1 hr 35 min
  1. 2 teaspoons active dry yeast
  2. 1/2 granulated sugar
  3. 1/2 cup warm water
  4. 1/2 cup warm milk
  5. 1/4 cup melted butter
  6. 1 egg, lightly beaten
  7. 2 ripe bananas, mashed
  8. 1 teaspoon vanilla extract
  9. 4 cups of all purpose flour (more needed for dusting)
  10. 1/2 teaspoon salt
Caramel Topping
  1. 1/2 cup butter, unsalted
  2. 1 cup brown sugar
  3. 1/4 teaspoon salt
  4. 3 tablespoons heavy cream
  5. 1 cup chopped walnuts
  1. 1 cup brown sugar
  2. 2 teaspoons cinnamon
  3. 4 tablespoons melted butter
  1. Mix warm water, milk, and melted butter. Sprinkle yeast on top to activate and set aside.
  2. Mix Flour, salt, and sugar in large mixing bowl and set aside.
  3. Mix bananas and beaten egg. Add vanilla and mix well.
  4. Stir the banana mixture and yeast mixture into the large bowl with the flour. Mix until just combined.
  5. Dough will be very sticky. Turn out dough onto a floured surface and knead for ten minutes. Add flour if dough is too sticky.
  6. Once dough has been kneaded for ten minutes place into a lightly oiled bowl and cover. Let rest for one hour.
  7. While waiting for dough to rise go ahead and make the caramel sauce. In a saucepan melt butter and mix in brown sugar and salt.
  8. When it just comes to a boil add the chopped walnuts and heavy cream. Stir well and remove from heat.
  9. Pour caramel sauce into the baking dish you will be using and swirl around to fully cover. set aside.
  10. In a small bow go ahead and mix the brown sugar and cinnamon for the filling and set aside.
  11. Once dough has risen turn it out onto a lightly floured surface. Dust a little flour on top and roll out until a little larger then your baking dish.
  12. Take the remaining melted butter and spread onto the surface of the dough avoiding two inches on one of the long sides. We need this section to seal the roll.
  13. Spread cinnamon sugar mix the same way as the butter avoiding the two inches on the edge.
  14. Gently roll the dough up from the long side using the clear edge to seal shut by gently pinching it to the roll. Go ahead and preheat oven to 375 F.
  15. Lay roll seam side down and slice into 12 pieces. Place pieces in baking dish and let proof for 20-30 minutes.
  16. Place in oven for 20-30 minutes until lightly browned on top and cooked through in the center. You may have to tent your rolls towards the end of bake time depending on your oven.
  17. Once they are done baking remove from oven. Place a baking sheet on top and carefully flip the rolls onto the baking sheet. Serve when cool.
Kimchi & Cornbread


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