Chocolate and Banana Rolls

Sweet bread rolls filled with banana and rich dark chocolate, covered in melted chocolate drizzles.


At the end of the week, I find myself (as usual!) with for a bunch of over ripe bannanas. The past few times I have used the bananas in cakes (banana milkshake cupcakes and salted caramel and banana blondies), so this time I decided to completely break with tradition and use the bananas in some bread!

It’s been a while since I made some sweet breakfast rolls so I thought I’d see how banana and chocolate swirls would turn out. And I would definately say it was a success!


I think I might actually prefer these to cinnamon rolls, as all the chocolate just makes them that bit more luxurious and indulgent for breakfast!

I’m going to be taking these over to Fiesta Friday #72 this week hosted by Quinn @Dad Whats 4 Dinner and Naina @Spice in the City! Hope to see you there 🙂

Variations: You could use milk or white chocolate for a sweeter filling, and you could change the bananas to any other fruit, I think raspberries would be delicious!


Ingredients: Makes 12 Rolls:

The Dough:

  • 500g Strong White Flour
  • 10g Salt
  • 12g Fast Action Yeast
  • 50g Caster Sugar
  • 250ml Milk
  • 1 Egg

The Filling:

  • 3 Bananas
  • 50 Butter
  • 50g Dark Brown Sugar
  • 1 tbsp Cocoa Powder
  • 100g Dark Chocolate


To Make:

Combine the flour, salt, sugar, yeast, milk and egg in a large bowl, and mix to form a rough dough. Turn out onto a work surface and knead for 10 minutes, until smooth and elastic. Return to the bowl and prove for 1 hour.




Combine the butter, sugar and coca powder in a small pan, and heat until melted and combined. Slice the bannana into thin rounds, and break the chocolate into chunks.

Turn out the proved dough, knock out the air and stretch into a large rectangle.


Brush over the butter and sugar mixture in a thin layer, completely covering the dough. Then lay over the banana chunks and chocolate. Roll up the dough and divide into 12 rolls.


Place the rolls on oiled baking trays, cover in clingfilm, and prove for a further hour.


Preheat the oven to 180C, and bake in the oven for 15-20 minutes until golden brown and cooked through.


Transfer to a wire rack to cool, serve as they are, or drizzle with some melted dark chocolate for an extra chocolatey finish!


Banana and Salted Caramel Blondies

Soft, fudgy blondies flavoured with banana, dark chocolate chips and a swirl of sticky salted caramel.


This weekend, I found myself in the common scenario, of ending the week with a bunch of overlooked and over ripe bananas, which were just begging to be baked into a cake!

Last time I had leftover bananas, I decided to be a bit adventurous and make banana milkshake cupcakes rather than a banana bread, so this time I thought I would try and do something equally as exciting.


I decided that banana and salted caramel would make a really good combination, so I ended up making banana blondies, with a lovely gooey swirl of salted caramel. And voilla, my old bananas were transformed into a deliciously sweet dessert!

These are a great weekend recipe,and I’m sure if you brought them along to a party – like fiesta friday – they would be much appreciated!


Variations: I think a some pecans or hazelnuts would taste great in this recipe, or even a swirl of peanut butter!

Ingredients: Makes 12 generously sized slices

The Salted Caramel Sauce:

  • 200g granulated sugar
  • 1tbsp water
  • 100ml double cream
  • 75g butter
  • 1/2 a tsp of salt

The Blondies

  • 125g butter
  • 200g white chocolate
  • 150g caster sugar
  • 3 eggs
  • 200g plain flour
  • 2 bananas, mashed
  • 100g dark chocolate


To Make:

The Caramel Sauce:

Heat the sugar and water in a saucepan over a medium heat for 5-10 minutes, until it has turned a deep golden brown colour (about 130C on a sugar thermometer)


Remove from the heat and stir in the butter, cream and salt, set aside. (onced it has cooled a little, taste to check the salt taste is strong enough for you!)


The Blondies:

Preheat the oven to 180C and grease and line a rectangular baking tray.

Melt together the white chocolate and butter in a small pan over a low heat.

Combine the sugar and eggs in a large mixing bowl until fully incorporated, then fold in the chocolate mixture.

Mix in the mashed banana, flour, and finally the dark chocolate chips.

Pour into the prepared tin, and then pour in the salted caramel sauce, ripple this into the cake batter with a wooden spoon.


Bake in the preheated oven for 30-40 minutes, until golden brown and cooked through.

Leave to cool completely, then it into 12-14 slices to serve!


Banana Milkshake Cupcakes

Fluffy banana cupcakes, topped with creamy banana milkshake flavoured buttercream.


What do you do when you have a bunch of brown bananas, make banana bread? Next time, why not try something a bit more exciting like my banana milkshake cupcakes!

This week when I decided to use up my old bananas in a cake I decided to go for something a bit different to boring old banana banana bread, so I decided to make cupcakes. I had the idea to make them milkshake flavoured, when I found a tub of banana milkshake powder in the cupboard, and realised it would make a lovely buttercream flavour.


I brought these into work and they went down very well, even some people who don’t normally like banana very much, thought they were really yummy, because the buttercream tastes just like banana sweets!

So all in all breaking from the banana bread tradition went really well, and I reccomend giving it a go!


Variations: you could easily make these into strawberry or chocolate milkshake cupcakes, by replacing the banana in the sponge and the milkshake powder with strawberry or chocolate.

Ingredients: Makes 15 Large Cupcakes

The Cakes:

  • 250g Caster Sugar
  • 2 Eggs
  • 1tsp vanilla extract
  • 3 Bananas, mashed
  • 280g Self Raising Flour
  • 125g Butter, melted

The Buttercream:

  • 200g Butter
  • 400g Icing Sugar
  • 50g Banana Milkshake Powder


To Make:

The Cakes:

Preheat the oven to 180°C, and line a cupcake tray with muffin cases.

Whisk together the eggs and sugar until pale and fluffy – should take about 5 minutes.

Fold in the mashed bananas and vanilla essence. Then fold in the flour, bit at a time, and then the butter.

Spoon into the muffin cases, until 2/3 full. Bake in the preheated oven for 20 minutes until cooked through and golden brown.

Leave to cool on a wire rack before icing

The Buttercream:

Cream together all the ingredients for the buttercream in a large bowl.

Spoon into a piping bag with a star shaped nozzle and pipe a swirl onto the top of each cupcake.

Decorate each cupcake. With a small straw to make them look like milkshakes, and serve!