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Banana Choc Hot Cross Buns


For the buns:

3 teaspoons instant or rapid rise yeast (9g)

1/2 cup (110g) brown sugar

2 cups wholemeal self raising flour

2 1/4 cups (640g) wholemeal plain flour

1 1/2 cups (375ml) skim milk, warmed (lukewarm)

50g Nuttelex light, melted and cooled

2 tsp cinnamon powder

2 tsp All Spice OR Mixed Spice

1/2 tsp salt

1/2 cup (85g) chocolate baking chips

2 medium bananas, mashed

Extra flour for dough:

1/2 cup wholemeal plain flour (extra for kneading)


1/2 cup (75g) white flour (for texture and colour)

5 tbsp water


1 tbsp apricot jam

2 tsp water


  1. In a large bowl, briefly mix with a stand mixer (using a dough hook if you have one) the flour, yeast, sugar, all spice, cinnamon and salt. Alternatively, if you don’t have a stand mixer, use a whisk.

  2. Make a well in the centre of the dry mixture and pour in the nuttelex, milk and mashed banana.

  3. If using a stand mixer: Mix until a smooth elastic dough forms. Recommend using speed 2 for 5 minutes- add flour if required to prevent the dough from sticking to the side of the bowl when mixing. OR If hand kneading: Alternatively, flour a kitchen bench and knead by hand for approx 10 minutes or until a smooth dough forms that does not break when stretched. Add flour as required to prevent the dough from sticking too much to your fingers. NOTE: do not overknead or you will have very dense buns!

  4. Let rise: Place the dough in a clean bowl, cover with cling wrap and place in a warm, wind free spot until the dough has doubled in size- approx 1 ½ hours.

  5. Forming into buns: Line a large 9 x 13” baking tray with baking paper.

    1. Remove the cling wrap from the bowl and punch the dough to deflate it.

    2. Roughly roll the choc chips into the dough

    3. Flour the bench and roll out the dough into a log. Cut into 12 equal size pieces

    4. For each piece knead out with palm then using your fingers, fold into a ball. Roll the ball briefly into a smooth ball.

    5. Place the smooth side of each dough ball onto the baking tray, lining them 3 x 4

  6. Rise #2: Cover the baking tray loosely with cling wrap and return to a warm place for approx 45mins to allow the dough to rise again to just less than double in size.

  7. During rise #2, preheat the oven to 180 deg Celsius and mix the cross mixture (flour and water) until a runny paste forms. Then pour into a snaplock bag or piping bag and snip the corner.

  8. Once the buns have finished rise #2, pipe crosses onto the buns.

  9. Bake buns for 25mins, or until golden brown.

  10. While baking, microwave jam and water in a bowl for approx 30 seconds then mix to combine

  11. Remove the buns from the oven and brush with the glaze while still warm. Enjoy warm with a serve of nuttelex on top!


Use ripe bananas!

These buns are high in carbohydrates, making them an ideal pre training snack!

Nuttelex light may be substituted for regular butter if you prefer.

Prep time: 30 mins

Rise: 2 hrs 10 mins

Cook: 25 mins

Serves 12

Recipe credit: combined efforts of Belle & Tahlia

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