Banana infusion: Turning overripe fruit into delicious rolls

For homemade yeast rolls, fruits are typically used as a topping. However, with banana rolls, it's different as the bananas are mashed and integrated into the dough. This method is akin to making banana bread or pancakes.

Who hasn't bought too many bananas? Often, we grab a whole bunch at the store because they are delicious and usually affordable. Unfortunately, we sometimes miscalculate, or the fruits ripen too quickly. In such situations, having a range of ideas on hand is helpful. You can quickly whip up a smoothie or fry some pancakes. If you have a bit more time, baking yeast rolls is worthwhile.

Bananas are one of the most popular fruits at this time of year. We enjoy eating them raw or adding them to oatmeal or smoothies. Ripe bananas are perfect for baking as they are naturally sweet and can even replace sugar. However, it's essential to avoid getting stuck with too many at once, as it can be challenging to use them all. To ensure they last longer, remember to store them at room temperature with good air circulation. Once they start spotting, it's better to move them to the refrigerator. This won't entirely stop them from quickly ripening, so consider using them. We recommend making rolls.

Ingredients:

• 2 overripe bananas
• approximately 450 g of all-purpose flour
• about 30 ml of melted butter
• 1 egg
• 7 g of dry yeast
• 50 chocolate chips or chopped chocolate (optional)
• a pinch of salt

Instructions:

1. Peel the bananas and mash them with a fork, or use a blender. Mix the mashed bananas with the egg and melted butter.
2. In a separate bowl, combine the sifted flour with yeast and salt. Gradually add the dry ingredients to the wet ones and mix thoroughly.
3. Optionally, add chocolate chips or finely chopped chocolate to the dough. After mixing, cover the bowl with a cloth and leave it in a warm place for 2-3 hours.
4. After this time, the dough should double or even triple in size. Punch it down to remove excess gas, then transfer it to a flour-dusted work surface.
5. Divide the dough into 12 equal parts, coat each with flour, and shape into smooth balls. Place the prepared rolls on a baking sheet lined with parchment paper.
6. Ensure the rolls are spaced apart. Cover them again with a cloth and let rise for about 40 minutes.
7. Preheat the oven to 175°C, then bake the rolls for 20 minutes.
8. Allow them to cool slightly, and if desired, sprinkle the tops with icing sugar.