One of the things I love most in the world is a good cinnamon swirl. Crispy on the outside, slightly soggy on the inside, spicy with cinnamon and almost tooth-wincingly sweet.
When Banana Moon Clothing asked me to create a banana recipe, I was originally going to go along the lines of banana and nutella. A failsafe combo which always works. Then I looked in my cupboards, realised I had very little of any baking bits and bobs and rethought my plan. Then a Bake-Off night craving hit and I threw some bits together. Leftover pastry, butter, sugar, cinnamon and banana. 20 minutes later I was tucking into cinnamon swirls and YUM.
The banana adds a sweetness which isn’t sickly at all, and ensures the little hint of sogginess that is essential for me in cinnamon rolls. And best of all? They used up that annoying strip of pastry I always seem to end up with after making pies…
- Pastry (I used one long strip)
- 25g butter, melted
- 1 tablespoon of sugar
- 1/2 teaspoon of cinamon
- 1/2 a banana, really thinly sliced
Spread the pastry with butter, then sprinkle over the sugar and cinnamon. Arrange the sliced bananas on top, then roll up tightly (seal with a little butter if it keeps unrolling). Slice to 1cm thick, then bake for 15-20 minutes at 180C until crisp and golden.
Perfect with a cup of tea, or as a quick but fancy brunch idea! And to use up the rest of the banana? Have a look for ideas here!
Are you a fan of cinnamon swirls? How would you use up leftover bananas?