Vegan Banana Maple Scrolls
You don’t have to be vegan to love these!
- 3 cups (450g) plain flour
- 2 tsp ground cinnamon
- 1 cup brown sugar
- 7g (2 tsp) instant dried yeast (see tip)
- 1/2 tsp sea salt flakes, crushed
- 1 cup dairy free milk, like almond, almond & coconut or soy, warmed
- 100g vegan butter, softened
- 4 bananas, peeled, sliced
- 3/4 cup pecans, chopped
- 1/2 cup icing sugar
- 1 tbs maple syrup
- 2 tsp dairy free milk
Combine flour, 1 teaspoon of the cinnamon, ¼ cup brown sugar, yeast and salt in a large bowl. Add the lukewarm milk and 60g butter, stir until dough comes together. Transfer to lightly floured surface and knead for 10 minutes until dough is smooth and bounces back when to touch it. Alternatively combine all ingredients in the bowl of a mixer and mix with a dough hook for 5 minutes. Brush a bowl with oil to grease. Place dough in greased bowl. Cover with plastic wrap and a tea towel. Set aside in a warm, draught-free place for 45 minutes or until dough doubles in size.
Turn onto a lightly floured surface. Knead until smooth. Roll dough out to a rectangle 45cm long x 20cm wide. Melt remaining butter, brush over the dough. Combine remaining 3/4cup brown sugar and cinnamon and sprinkle over dough, pressing in with your fingertips. Top with banana and pecans. Grease and line a 24x30cm (base) swiss roll pan.
Cut into 9 even strips. Roll strips up, one a time. Place 2-3cm apart in the pan. Cover with plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 30 minutes or until scrolls almost double. Preheat oven to 180ºC fan forced. Bake 25-30 minutes or until golden.
Meanwhile, for the icing, combine icing sugar, maple syrup and milk to form a thick icing. Spoon over the hot scrolls. Serve warm.
The scrolls are best served warm. To reheat, place between baking paper in a sandwich press or wrap in foil and warm in 160°C fan forced oven for 15 minutes.
Icing is optional, you can just dust the scrolls with icing sugar of you like.
Not a vegan, you can replace the vegan butter and milk with regular butter and full cream milk.