There’s a delicious secret to making the most tender, flavorful hot cross buns you’ve ever tasted: truly overripe bananas. The kind that are deep brown, almost black, and wonderfully fragrant. Using the ripest, blackest bananas you possibly can lends an incredible natural sweetness and moisture to the dough, creating a soft, pillowy texture that’s simply irresistible. We’ve paired these delightful buns with a dreamy whipped banana butter that elevates them from a seasonal treat to a year-round favorite. Trust us, don’t skip making the banana butter – it really does make them special.
Ingredients
For the Buns:
- 500g strong white bread flour, plus extra for dusting
- 75g caster sugar
- 7g sachet of fast-action dried yeast
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 very ripe, large bananas (about 200g), mashed
- 250ml whole milk, lukewarm
- 75g unsalted butter, melted
- 1 large free-range egg, beaten
- 100g sultanas or chocolate chips (optional)
For the Crosses:
- 50g plain flour
- 5-6 tbsp cold water
For the Glaze & Whipped Banana Butter:
- 2 tbsp caster sugar (for glaze)
- 125g unsalted butter, softened (for butter)
- 75g icing sugar, sifted (for butter)
- 2 tbsp mashed ripe banana (for butter)
- 1/2 tsp vanilla extract (for butter)
Instructions
- In a large mixing bowl, combine the bread flour, caster sugar, yeast, spices, and salt. Make a well in the center.
- In a separate jug, whisk together the lukewarm milk, melted butter, beaten egg, and the 200g of mashed banana until well combined.
- Pour the wet mixture into the well of the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms. Add the sultanas or chocolate chips, if using.
- Knead the dough for 10 minutes on a lightly floured surface (or 5-7 minutes in a stand mixer) until it becomes smooth, elastic, and no longer overly sticky.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave to rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Once risen, knock back the dough by gently punching it down. Divide it into 12 equal pieces and roll each into a smooth ball. Arrange the balls on a baking tray lined with parchment paper, leaving a little space between each.
- Cover loosely with a tea towel and leave to prove for another 45-60 minutes, or until they have risen and are touching.
- Preheat your oven to 190°C (170°C Fan / Gas Mark 5). For the crosses, mix the plain flour with the water to form a smooth, thick paste. Transfer to a piping bag and pipe a cross over each bun.
- Bake for 15-20 minutes, until the buns are a deep golden-brown and sound hollow when tapped on the bottom.
- While the buns are baking, prepare the glaze. Dissolve the 2 tbsp of caster sugar in 2 tbsp of boiling water. As soon as the buns come out of the oven, brush them generously with the sugar glaze. Transfer to a wire rack to cool.
- To make the whipped banana butter, beat the softened butter, icing sugar, 2 tbsp of mashed banana, and vanilla extract with an electric mixer until light, pale, and fluffy.
- Serve the warm banana hot cross buns with a generous spread of the whipped banana butter.
Nutrition Information
Approximate values per bun, without banana butter.
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Fat | 8g |
| Carbohydrates | 48g |
| – Sugars | 15g |
| Protein | 7g |
| Sodium | 210mg |