Overnight Banana Sticky Buns with Pecans

Overnight Banana Sticky Buns with Pecans
Photo by Scott Phillips

Ingredients

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

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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