Peanut Butter and Banana Cinnamon Buns

Ok, so these may not be the prettiest buns – I mean, if you're honest, you'll agree that they look a bit crusty.

But these buns are softer than they look (the sappy souls) and you'll forgive their questionable appearance as soon as you sink your teeth into them.

These are fairly small, because they are yeast-free with only baking powder added to make them rise. But don't let that fool you - these are quite bulky dudes and er on the good side of stodge.

The other good news with this is that they don't take too long to make. The not-so-good news is that they don't come out looking that impressive.

Maybe I'm being harsh – because the peanut butter, banana and cinnamon filling is, as you'd expect, a winner. Nothing new there, you can't go wrong with a combo of those three. But I'm going to keep experimenting with this one I think, to get them looking as good as they taste. If you remember my Peanut Butter Wrong'uns, you might hopefully see today's buns as a small positive step forward from that!

Peanut Butter and Banana Cinnamon Buns

Print-friendly recipe

Makes 8:

300g plain flour
50g sugar
2 tsp baking powder
150ml double cream
3 tbsp peanut butter
200g banana, mashed
2 tsp cinnamon

1. Sift the flour into a large mixing bowl with the sugar and baking powder.
2. Make a well and add half of the cream. Use a spatula to start folding the mixture together. Make another well, then add in the remaining cream. Get in their with your hands to fold and bring the mixture together into a dough.
3. Preheat the oven to 190 degrees C. Roll the dough out into a large rectangle onto a floured surface.
4. Spread over the peanut butter evenly, followed by the mashed banana. Sprinkle over the cinnamon.
5. Taking a long edge, carefully roll the dough into a tight log. Slice into 8 pieces, then transfer to a baking tray, cut side up. Bake for 25-30 minutes until puffed and brown.