Schmoo Torte

1. Preheat the oven to 350. Set your oven rack to the lower third of the oven. Line your 8×4 loaf pan with parchment, making sure it overhangs on the sides so that it becomes easier to remove your bread after it’s baked.

2. Mash the bananas in a bowl. Add eggs, vanilla, sugar and oil. Whisk well until thick, off-white in colour and well blended.

3. Sprinkle salt, baking soda, baking powder and cinnamon on top of the batter. Whisk it in well.

You can make these the day before! In step 7, after the buns are filled, sliced, placed into the baking sheet and covered with plastic and a kitchen towel – you can place the pan in the fridge overnight. Take the pan out of the fridge and allow to rise at room temperature for 2 hours prior to baking the next day.

Please note, good quality stand mixer is essential to this recipe. The gluten in whole wheat flour is otherwise very hard to develop by hand. For best results, do not change the size of these cinnamon rolls. Do not skip the goo – it’s the best part! I highly recommend measuring the internal temperature of the cinnamon buns to test for doneness to avoid any risk of overbaking these.

Salsa

Chocolate Banana Bread