BANANA ROLLS WITH SPICES & COCONUT

 PREPARATION TIME: 20 MINUTES

 COOKING TIME: 16-19 MINUTES

MAKES 20 ROLLS

DOUGH

1 quantity of classic dough

FILLING

10 small bananas

2 tablespoons soft brown sugar

finely grated zest of 2 limes

2 tablespoons desiccated (shredded) coconut

2 teaspoons ground star anise

1 pinch of ground cardamom

seeds from 1 vanilla bean

1 tablespoon almond meal

2 teaspoons ground cinnamon

1 pinch of fine sea salt

GLAZE

3 egg yolks, beaten

icing (confectioners’) sugar

FILLING

Cut the bananas in half lengthways and trim to a maximum length of 8 cm (3¼ inches). Combine the sugar, lime zest, coconut, star anise, cardamom, vanilla seeds, almond meal, cinnamon and salt in a bowl. Roll the pieces of banana in the spice mixture and set aside.

ASSEMBLY

Preheat the oven to 180°C (350°F/gas 4). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. Place each banana half on a round. Fold the edges inward and roll forward to give the shape of a roll (like a spring roll—see the ‘choriempa’).

COOKING

Arrange the rolls on a baking tray lined with baking paper. Brush with egg yolk and bake for 12–15 minutes. Remove the tray from the oven and sprinkle each roll with icing sugar. Return to the oven for 4 minutes to caramelise. Allow to cool slightly before serving.

SERVING

This dish can be served with vanilla or zabaglione ice cream.