Polenta banana rolls

POLENTA BANANAS BREADS.jpg

What do you need:

  • 2 bananas, nicely practiced / pureed
  • 250 grams of polenta
  • 15 grams Greensweet Jam Jelly Crystal
  • 15 grams (tartar) baking powder
  • 450 ml of hot / boiling water
  • 1 cup of soaked organic Sultana raisins, drained

For the topping:

  • 1 large banana
  • 25 ml of water
  • vanilla bourbon

SO YOU MAKE IT:

Preheat the oven to 180 degrees. Line a baking tray with baking paper. Stir together all the ingredients for the buns in a bowl and let stand for 10 minutes. Puree the banana with the 25 ml of water to a creamy mass. You can also leave some kibbles of banana. This gives a nice effect on the sandwiches. Turn round balls of the batter between the hands and place on the baking tray. Spread the bulbs generously with the banana puree. Sprinkle with vanilla bourbon (do not, do it!) Bake the dumplings in the middle of the oven until about 30 minutes, keep checking thoroughly. Let it cool down. You can eat the balls natural, but they taste heavenly with a lick of butter and some cinnamon sugar! Cinnamon sugar is made by mixing 50 grams of Greensweet-stevia erythritol sugar with a tablespoon of ceylon cinnamon powder.

 

 

Source / photo: Monique van der Vloed

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