1. What is the number one mistake made when making banana bread?

The most common mistake when making banana bread is overmixing the batter. Overmixing causes the bread to become dense and heavy. Mix the ingredients just until combined to keep the texture light and moist.

2. How do you keep banana bread from getting soggy?

To prevent banana bread from getting soggy, make sure you don’t add too much liquid, and always allow the bread to cool completely before storing it. Additionally, ensure that the bananas you use are not overly ripe or watery.

3. How long can banana bread sit out?

Banana bread can sit out at room temperature for 1-2 days if covered properly. For longer storage, refrigerate it to extend freshness for up to 5 days. If you need to store it longer, freezing is a great option.

4. How do you know if bananas are too far gone for banana bread?

Bananas that are very overripe (black and mushy) are actually perfect for banana bread! However, if the bananas have mold, an off smell, or liquid seeping from the peel, they should be discarded, as these bananas are no longer safe to eat.

5 Easy Steps to Make Irresistible Banana Bread Cinnamon Rolls with Cream Cheese Frosting - Mary Recipes

Description

These Banana Bread Cinnamon Rolls are the perfect blend of two comfort food classics: banana bread and cinnamon rolls. The soft, yeasty dough is enriched with ripe bananas for added flavor and moisture, while the filling is a combination of cinnamon, brown sugar, and fresh banana slices. Once baked, these rolls are topped with a luscious cream cheese frosting that melts into the warm rolls, creating a decadent breakfast or brunch treat. This recipe is simple to make, and the rolls can be prepped the night before for an even easier morning!

Ingredients

Scale

Dough:

1 cup (240 ml) lukewarm milk (120-130°F)
6 tablespoons (85 g) unsalted butter
½ cup (100 g) granulated sugar
4 ½ – 5 cups (540 – 600 g) all-purpose flour, spooned and leveled
2 ¼ teaspoons instant yeast
1½ teaspoons salt
½ cup mashed banana (about 1 large banana)

Filling and Assembly:

4 tablespoons (57 g) unsalted butter, very soft
½ cup (107 g) packed light brown sugar
1 tablespoon cinnamon
2 large bananas, thinly sliced
¼ cup (60 ml) heavy cream, slightly warmed

Cream Cheese Frosting:

4 ounces cream cheese, softened
4 tablespoons (57 g) unsalted butter, softened
1 ½ cups (170 g) powdered sugar
1 teaspoon vanilla extract

Instructions

Make the Dough:
- In a saucepan, warm the milk, butter, and sugar over medium heat until the butter melts and the mixture reaches 120°F-130°F. Remove from heat.
- In a stand mixer, combine 4 ½ cups of flour, yeast, and salt. Add the milk mixture and mashed banana. Stir until a shaggy dough forms.
- Attach the dough hook to your stand mixer and knead at medium speed for 6-8 minutes until smooth and elastic. If it’s too sticky, gradually add flour a little at a time. Don’t use more than 5 cups of flour.
- If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
Let the Dough Rise:
- Lightly grease a large bowl and place the dough inside, turning it once to coat. Cover with a clean towel and let it rise for 1 to 1 ½ hours, or until doubled in size.
Prepare the Filling:
- Roll the dough out onto a lightly floured surface into an 18×12-inch rectangle.
- Spread the softened butter over the dough. Mix together brown sugar and cinnamon, and sprinkle over the butter. Layer the sliced bananas on top.
Shape the Rolls:
- Starting from the long edge, roll the dough tightly into a log, pinching the seam to seal.
- Using a serrated knife or unflavored dental floss, cut the roll into 12 equal pieces.
Let the Rolls Rise:
- Grease a 9×13-inch baking dish with butter or non-stick spray. Arrange the rolls, spiral side up, in the dish. Cover with a clean towel.
- Let the rolls rise for 45 minutes to 1 hour, or until they’re slightly puffy and nearly doubled in size.
Bake the Rolls:
- Preheat the oven to 350°F. Once the rolls have risen, pour the warmed heavy cream over them.
- Bake the rolls for 30-35 minutes, or until golden brown and cooked through.
- Let the rolls cool for about 20 minutes in the pan before frosting.
Make the Cream Cheese Frosting:
- Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, ½ cup at a time, and beat until fluffy. Stir in vanilla extract.
Frost the Rolls:
- Spread the frosting on the warm rolls, allowing it to melt slightly for a gooey finish.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat before serving in the microwave or oven.
Make Ahead: You can assemble the rolls the night before. After the first rise, roll out, fill, and cut the dough, then cover and refrigerate overnight. In the morning, allow the rolls to rise at room temperature for 45 minutes before baking.
Freezing: You can freeze unbaked rolls after cutting them. Place them in a freezer-safe pan, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and allow to rise before baking.

Prep Time: 20 minutes (plus rising time)
Cook Time: 30-35 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Calories: 511 kcal
Sugar: 37g
Sodium: 337mg
Fat: 20g
Saturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 78g
Fiber: 3g
Protein: 8g
Cholesterol: 53mg