Chiquita Banana cinnamonbread with coconut cream

Chiquita Banana cinnamonbread with coconut cream
Chiquita Banana cinnamonbread with coconut cream
Breakfast
325 min
Ambitious
Vegetarian
1
Heat the milk with the butter until lukewarm in a pan. Pour over into a large bowl and add the yeast. Leave for 10 minutes and add the finely chopped bananas, salt and sugar and stir.
2
Put the oil in a clean bowl and place the dough in it. Cover with a kitchen towel and let it rise for 3 hours to double volume.
3
Roll out the dough to approx. 20 x 30 cm. Make the filling by mixing soft butter with the sugar, cocoa powder, cinnamon and cardamom. Spread this mixture over the dough and roll the dough up to a thick roll. Cut the roll into approx. 3 cm thick rolls. Preheat the oven to 180ºC.
4
Spoon the thick part of the coconut milk and beat it with honey to a creamy mixture. Serve this with the sandwiches.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 cup of milk
1/2 'stick' (60 g) unsalted butter
1 bag of yeast (7 grams)
1/3 cup of sugar
1/4 tbsp salt
3 Chiquita bananas
5 cups of flour
2 tbsp oil
4 tbsp butter
1/4 cup of sugar
2 tbsp cinnamon
1 tbsp cocoa
1 tsp cardamom
1 egg
2 cans of coconut milk
1 tsp honey
Nutritional values per person
391
19,2g
12,7g
45,3g
14,4g
2,6g
7,8g
0,2g
Chiquita Banana cinnamonbread with coconut cream
Nutritional values per person
391
19,2g
12,7g
45,3g
14,4g
2,6g
7,8g
0,2g

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