These Upside-Down Banana Bread Cinnamon Rolls are the perfect fusion of two beloved comfort foods—banana bread and cinnamon rolls. Topped with a rich, buttery caramel sauce and walnuts, these soft, gooey rolls are a decadent treat for breakfast or dessert. The mashed ripe bananas add a wonderful natural sweetness, making each bite irresistibly delicious.
Ingredients (for 15 servings):
Dough:
- 1 cup (240 mL) whole milk
- 4 tablespoons unsalted butter (1/2 stick)
- ¾ oz instant yeast (20 g), 1 packet
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- 4 ½ cups (560 g) all-purpose flour, divided
- 2 tablespoons oil (for greasing the bowl)
Filling:
- 4 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 tablespoon cinnamon
Caramel Sauce:
- ½ cup (115 g) unsalted butter (1 stick)
- 1 cup (220 g) brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup (85 g) honey
- 1 cup (100 g) walnuts, chopped
Preparation:
- Prepare the dough:
In a large microwave-safe bowl, combine the milk and unsalted butter. Microwave for about 40 seconds, or until the mixture reaches 110°F (45°C). Stir in the yeast and let it sit for 10 minutes to activate. - Mix in the wet ingredients:
Add the granulated sugar, salt, and mashed bananas to the yeast mixture. Stir until well combined. - Incorporate the flour:
Gradually add 3½ cups (435 g) of the flour, ½ cup (60 g) at a time, stirring after each addition until the dough comes together. - Knead the dough:
Transfer the dough to a floured surface and knead for about 3 minutes. If the dough sticks to your hands or the surface, add more flour, ¼ cup (30 g) at a time. Shape the dough into a ball. - Let the dough rise:
Grease a clean large bowl with oil and place the dough inside. Cover the bowl with a kitchen towel and let the dough rise in the refrigerator for at least 3 hours or overnight, until it has doubled in size. - Roll out the dough:
Once the dough has risen, roll it out on a floured surface to a ¼-inch-thick (6-mm) rectangle, about 18×12 inches (45×30 cm). - Prepare the filling:
In a small bowl, mix the melted butter, granulated sugar, and cinnamon. Spread the filling evenly over the rolled-out dough. - Form the rolls:
Roll the dough into a log shape, then slice it into 15 pieces, each about 1½ inches (4 cm) thick. Discard the ends if necessary. - Make the caramel sauce:
In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Stir constantly to prevent the sugar from sticking. Bring the mixture to a gentle boil, then remove from heat. - Prepare the baking dish:
Pour the caramel sauce into a 9×12-inch (23×30 cm) baking dish and sprinkle the chopped walnuts on top. Arrange the sliced rolls on top of the caramel and walnut layer, forming 3 rows of 5 rolls. - Let the rolls rise:
Cover the dish with plastic wrap and let the rolls rise in a warm place for about 15 minutes. - Bake the rolls:
Preheat the oven to 350°F (180°C). Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until they are light golden brown. - Invert and serve:
Let the rolls cool for 20 minutes before inverting them onto a serving platter to reveal the caramel topping. Enjoy warm!
Conclusion:
These Upside-Down Banana Bread Cinnamon Rolls are a delightful twist on traditional cinnamon rolls, with the addition of ripe bananas and a sticky caramel walnut topping. Perfect for breakfast, brunch, or a sweet treat, these rolls are best served warm, and leftovers can be stored in the fridge for up to five days. Enjoy the gooey, nutty goodness in every bite!
