Overnight Banana Sticky Buns with Pecans

Overnight Banana Sticky Buns with Pecans
Photo by Scott Phillips

Ingredients

  • ¾ cup mashed very ripe banana (about 1 large)
  • ½ cup very warm milk or water (about 125°F)
  • Generous pinch table sal
  • 1 cup pecan halves
  • 1 ¼-oz. package fast-rising (instant) yeast
  • ½ cup heavy cream
  • 1 lb. (3-½ cups) unbleached all-purpose flour; more as needed
  • + 12 more ingredients
    • 1 large egg, lightly beaten
    • 1-¾ tsp. ground cinnamon
    • 1 oz. (2 Tbs.) cold unsalted butter; more softened for the pan
    • 1/3 cup packed light brown sugar
    • ½ cup finely chopped toasted pecans
    • 2 Tbs. granulated sugar
    • 1 large ripe banana, coarsely chopped into ½- to 1-inch pieces
    • 1-½ cups granulated sugar
    • 1 oz. (2 Tbs.) unsalted butter, melted; more for the bowl
    • 1 tsp. pure vanilla extract
    • 1-¼ tsp. table salt
    • 1-½ oz. (3 Tbs.) unsalted butter, softened

In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in...

View full recipe at Fine Cooking

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