Caramelised Banana & Dark Chocolate Scrolls

Ingredients

Dough

• 425g plain flour

• 50g caster sugar

• Pinch of salt

• 2 1/4 tsp dry yeast

• 300 mL plant-based milk

• 50g plant-based butter + extra for greasing the pan

• 1 tsp apple cider vinegar

• 1/2 tsp nutmeg

• Sunflower oil (for kneading)

Filling

• 3 ripe bananas

• 1/2 cup brown sugar + extra for dusting

• 1 tbsp coconut oil

• 100g chopped dark chocolate

Brush mixture:

• 1/2 cup plant-based milk

• 1 tbsp plant-based butter

• 1 tsp brown sugar

Method:

• Heat the milk and nutmeg in a saucepan on a medium heat.

• Mix in the butter until melted and let it sit until lukewarm.

• Mix the flour, yeast, sugar and salt in a large bowl.

• Make a well in the centre and gradually add the vinegar and milk mixture. Mix until a sticky dough forms.

• Tip the dough onto an oiled surface and knead for 5 minutes.

• Place the dough in a greased bowl and cover with a damp tea towel for an hour.

• In the meantime, heat a frypan with the coconut oil on a medium-high heat. Roughly slice the bananas and add to the pan a long with the brown sugar. Keep mixing until bananas have softened and become golden. Let it cool.

• Flour your bench-top and start rolling out the dough in a rectangular shape (make sure to keep flouring your surface to avoid sticking).

• Once it's around 5mm thick, add the banana mix and spread evenly. Now add the chopped chocolate and sprinkle over some extra brown sugar.

• Now carefully roll the dough length-ways to create a tight log.

• Use a sharp, serrated knife to cut scrolls around 5cm in width.

• Grease a round cake pan and place the scrolls inside with small gaps imbetween each. Set aside for 30 mins to allow the dough to rise further.

• Preheat oven to 180 degrees.

• To make your brush/glaze mixture, simply add the butter to the milk and microwave until melted. Add the sugar and mix until dissolved.

• Brush a light coating of the mixture over the scrolls and place the tray in the oven for 20-25 minutes or until golden brown. Brush with the glaze half-way through cooking.