Prep: 45 mins + rising | Bake: 25 mins | Makes: 24 servings
Ingredients:
2 tsp active dry yeast
1 tbsp plus 1/2 cup packed brown sugar, divided
1 cup warm 2% milk (110-115°)
1 cup mashed ripe bananas (about 2 large)
1 large egg
2 tbsp butter, melted
1 tsp salt
1 tsp ground cinnamon
5 1/4-5 3/4 cups all-purpose flour
2 tsp banana extract, optional
Glaze:
2/3 cup packed brown sugar
1/2 cup half-and-half cream
6 tbsp butter, cubed
Coating:
3/4 cup chopped pecans, toasted
6 tbsp butter, melted
1 1/4 cups sugar
2 1/2 tsp ground cinnamon
1 large banana, sliced
Instructions:
- In a small bowl, dissolve yeast and 1 tbsp brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- In a small saucepan, combine glaze ingredients; bring juice to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 9×13″ baking pan; sprinkle with pecans.
- Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divided and shape into 48 balls.
- Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled; about 30 minutes. Preheat oven to 375°F.
- Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze; serve warm.
Note:
To toast nuts: Bake in a shallow pan in a 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
