How to make
The flour is sifted and placed in a tray. The yeast is put in 150 ml of warmed milk, along with the sugar (honey) and 1 tbsp. of flour.
It is mixed and left for 15 minutes to activate. The bananas are peeled, broken into a bowl and mashed with a fork.
After the yeast has been activated, it is added to the flour, along with the banana puree, the remaining milk and salt.
The dough will be sticky at first because of the bananas. But don't give up. Add flour and knead, until a homogeneous mixture is obtained.
Then transfer the dough onto a floured surface and knead for another 10-15 minutes, until a smooth, soft and elastic dough is obtained.
Put it in a greased and floured bowl and cover it with a towel. Leave it to rise for about an hour or until it has doubled in size.
It took about 40 minutes for mine to rise. After the dough has already risen, transfer it again onto a floured surface, knead it and tear it into balls, which, with the help of the palms of your hands, knead, so that a perfect ball is formed.
Arrange the banana bread buns in a lined with baking paper rectangular tray, which you have greased with oil.
Brush the bread buns with the beaten eggs and bake them in a preheated oven at 200°C, until a golden brown color is obtained.
Enjoy these mini banana bread buns!
