Soft & Gooey Banana-Date Sticky Buns | GF/DF/V

Mary Draper
Jan 1
2 min read

Updated: 1 day ago

Watch the step-by-step video here: https://youtu.be/l2XuXBvGvoc

Banana sticky buns are my nostalgic go-to for using up way too many ripe bananas. When I was little, my mom used to make Banana Sticky Buns from the Bisquick cookbook. (Sidebar: do you remember when every baking brand had its own cookbook? The Robin Hood flour one will forever be my favourite.)

When I first started my YouTube channel, I tried to gluten-free-ify that recipe. And while it was… fine? It definitely needed a redo.

This version—OMG. Proceed with caution. I’ve eaten FAR too many of these 😳

It’s now my all-time favourite way to use up ripe bananas, with an extra upgrade: the filling is made with banana and Medjool dates for even more banana flavour, plus an ultra-moist, flavour-packed sticky bun—without gluten, dairy, eggs, or refined sugar.

So yes. You can eat four. I did.

Makes 8 muffin pan sized sticky buns & uses 2 bananas 🍌 🍌

TOPPING

►1/2c pecans, rough chopped

►1/4c vegan butter/coconut oil/shortening

►1/4c maple syrup

DOUGH

►168g (1 1/2 cups) almond flour

►100g (3/4 cup) tapioca or arrowroot

►2tbsp (18g) brown sugar/substitute of choice (I used maple & date sugar)

►4tsp (10g) psyllium husk powder

►1tsp baking powder

►1/4tsp baking soda

►1/4tsp sea salt

►1tsp cinnamon

►1 ripe banana, mashed (about 1/2 cup)

►1 1/2 tsp apple cider vinegar

►1/4 cup (38g) coconut oil, melted

►1tsp vanilla

►splash of water, if required, if your banana is on the smaller size

FILLING

►1 ripe banana, mashed (about 1/4 cup)

►4 soft medjool dates (pre-soak in hot water if not super soft)

►2 tbsp vegan butter/coconut oil/shortening

►1 tsp cinnamon

INSTRUCTIONS:

-prepare your muffin pan by adding 1 tbsp pecans, 1/2 tbsp vegan butter, and 1/2 tbsp maple syrup to 8 muffin wells

-preheat oven to 350F

-whisk together dry ingredients in a medium bowl

-puree one banana, and add to dry with rest of wets and mix until dough forms

-bring together with your hands and if it seems too dry, add a splash of water (my first test batch needed a splash, while this batch did not - it depends on the size of your banana)

-roll out dough between parchment

-blend filling ingredients & spread over dough

(-optional: add chocolate chips here if you’re like my daughter…)

-cut into 8 strips & roll up, OR roll, then cut into 8 pieces

-place each roll into prepared muffin well

-bake at 350F for 25 minutes

-let cool a few minutes then while still warm, flip muffin pan onto a cutting board or serving tray, so the topping is still soft & will come out (if it sticks, just use a spoon to scoop the topping out of each well & add back to your sticky buns)

-dig in!!

#glutenfree #dairyfree #vegan #stickybuns #cinnamonrolls #bananarecipe #ripebananas #almondflour #paleo #refinedsugarfree