Name: Chocolate Banana Cream Buns - Parāoa iti Kirīmi Tāwhiuhwhiu me te Panana
Prep time: 25 min
Cook time: 25 min
Total time: 185 min
Ingredients: 1 ¼ C (310 ml) wai aromahana (lukewarm water); ¼ C (50 g) huka hāura (brown sugar); 2 tsp (6 g) īhi horo (instant yeast); 3 C (450 g) puehu parāoa kounga (high grade flour); 1 tsp tote (salt, fine). I use Himalayan salt, if you are using iodised table salt, half this amount.; 50 g pata kūteretere (softened butter); 2 tbsp huka hāura (brown sugar); 1 tsp hinamona kuoro (ground cinnamon); 50 g pata kua rewaina (melted butter); ⅔ C pata pīnati tiakarete (chocolate peanut butter); 2 panana nui (large bananas); 3 tbsp huka (sugar) of any kind; 350 ml kirīmi (cream); 2 tsp wanira (vanilla); ¼ C (40 g) puehu huka (icing sugar); 50 g tiakarete parauri kua rewaina (melted dark chocolate); ¼ C pīnati kua tapahia (chopped peanuts)

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Are you a fan of Iced Buns? Ka rawe (excellent) because these Chocolate Banana Cream Buns are the same idea but with a modern twist. They are made with a soft bread bun, chocolate spread, caramelised banana and whipped cream. If that doesn't make you run in to the kāuta (kitchen), I don't know what will! 🏃

Chocolate banana cream buns are filled with whipped cream, drizzled with chocolate and crushed peanuts. 6 of them are on a black wire cooling rack. A whole one is in the back left corner on a ceramic plate. Another one can be seen in the front left corner. A wooden cup has whole peanuts in it, in the shells.

Here we go again e te whānau (family), I present to you another delicious bread recipe. Why? Because there is never an end to fabulous dough creations. This recipe is a play on an iced buns using Pic's chocolate peanut butter, caramelised banana and cream. Nā reira, kua rite koutou (so, are you ready)? Let's bake this delicious kai (food).

More bread recipes:

Do you want a simple bread loaf that is super easy to make? Then check out my No-knead Focaccia Bread. Making burgers tonight? Then these No-knead Bread Buns are the perfect vehicle for adding all your favourite toppings. Or do you need sticky scrolls? Then these Sticky Maple Cinnamon Scrolls are the recipe for you.

Videography and photography by Sarah Henderson and Rhi.

INGREDIENT TIPS FOR THE CHOCOLATE BANANA CREAM BUNS:

A wooden board sits on white table cloth, on the board is a ceramic bowl with flour in it, a wooden spoon, brown sugar, salt and yeast. A wooden mixer is in the background with a fluffy rabbit and wooden board.

Sugar: A little touch of huka (sugar) helps activate the yeast so don't skip it. I used huka hāura (brown sugar) but any sugar will work.
Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
Butter: Use salted or unsalted for this recipe, however it can be replaced with 3 tablespoons of neutral flavoured oil.
Chocolate Peanut Butter: I made this recipe for Pics to showcase their amazing product. It has the perfect balance of sweet and savoury and works perfectly in this recipe. However, use chocolate hazelnut spread or your favourite if you want to.

EXPERT TIPS:

Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.

When hand kneading use the palm of your hands, not your fingers. The dough and hands gets much stickier when it is worked like that, so work those palms in to the dough.

Use fresh panana (banana) slices instead of caramelised if that is more your style. This recipe is completely adaptable so make it how you want.

STEP BY STEP INSTRUCTIONS FOR CHOCOLATE BANANA CREAM BUNS:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A glass vintage bowl with a silver trim sits on a wooden table. In the bowl is activated yeast.

1. Activate the Yeast:

Add the wai aromahana (lukewarm water) and huka hāura (brown sugar) in to a bowl. Stir until the huka (sugar) has dissolved.

Add the īhi tere (instant yeast), stir again and leave it for 5 minutes to activate. The īhi (yeast) is ready when it has floated to the top.

2. Add in the Remaining Ingredients:

Add in the puehu parāoa (flour), tote (salt) and pata kūteretere (softened butter).

Stir it all together with a bread and butter knife until roughly incorporated.

Naomi is kneading a dough on a floured grey bench. There is butter and cups. A wooden mixer is in the background with a fluffy rabbit and wooden board.

3. Knead the Dough:

Now it is time to knead the dough.

If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 8 - 10 minutes. This dough is slightly sticky but try not to add too much flour. Add up to ¼ C extra puehu parāoa (flour) if need be.

If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 7 - 8 minutes on low-medium speed.

A glass bowl has a dough rising in it with a green and yellow lemon bowl cover. The bench is covered in dough with wooden spoons, a wooden kids mixer, a rabbit, a blow, cups and a wooden board in the background.

4. First Rise:

Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl.

Cover with a tea towel or bowl cover.

Rise for 1 ½ - 1 ¾ hours, the dough should double in size.

On a grey stone bench is 12 dough balls that have not been shaped.

5. Divide the Dough:

Tip the risen dough on to lightly floured bench and divide the dough in to 12 equal pieces.

Don't be tempted to knead or work the dough again here, we want to handle the dough lightly so the buns stay nice and fluffy.

Naomi is shaping a dough in to a sausage shape on a great bench. Some of the buns are visible in a black tray in the corner of the shot.

6. Shape the Buns:

Line a 25 cm x 35 cm tray with baking paper.

Gently pat out each piece of dough and then roll and tuck it in to a log shape around 8 - 10 cm long. (Refer to the video for a guide).

Arrange the 12 buns on to the tray, making sure to space them out evenly.

A greased tray has many sausage shaped buns in it.

7. Second Rise:

Cover the buns with a tea towel and rise for 45 minutes.

8. Bake the Buns:

15 minutes before the rising time is up, preheat the oven to 175 °C bake setting or 165 °C fan bake setting.

Bake for 25 minutes until baked and golden. To test if the buns are done, press the bottom part of one of the buns. If the buns springs back, they are ready. If the dough stays indented when you press it, bake for a couple more minutes.

A wooden board has bananas on it that are being sliced in to long pieces. The board is on a grey stone bench.

9. Make the Cinnamon Butter:

Combine these ingredients in a small bowl.

Remove the baked buns from the oven. Using a pastry brush, rub the pata hinamona (cinnamon butter) over the hot buns. Leave to cool slightly.

10. Cut the Chocolate Banana Cream Buns down the centre:

Once the buns have cooled, slice each buns three quarters of the way in to the bun.

On a wooden bench, bread buns have been topped with chocolate peanut butter and filled with caramelised bananas. There is a jar of Pics Chocolate peanut butter and bananas with a wooden cup in the background.

11. Spread on the Chocolate Peanut Butter:

Spread the pata pīnati tiakarete (chocolate peanut butter) in the inside and top of each parāoa iti (bun).

12. Prepare the Caramelised Bananas:

Skip this step if you want to use fresh panana (banana) instead.

Peel and slice the panana (bananas) in to thick long pieces. Sprinkle the huka (sugar) on to both sides.

Heat a frying pan over medium heat and add a knob of pata (butter). Fry the panana (bananas) until golden on each side.

Divide the slices between the cut buns, placing them inside.

13. Whip the Cream:

In a medium bowl, whip the kirīmi (cream), wanira (vanilla) and puehu huka (icing sugar) together until stiff peaks form.

Pipe or spoon the kirīmi tāwhiuwhiu (whipped cream) in to each bun.

14. Decorate the Chocolate Banana Cream Buns:

Serve and enjoy this magical eating experience.These are best made and served on the same day.

Drizzle with the tiakarete kua rewaina (melted chocolate) and pīnatu kua tapahia (chopped nuts).

Feeling creative? Then check out these

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

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Chocolate Banana Cream Buns - Parāoa iti Kirīmi Tāwhiuhwhiu me te Panana

These Chocolate Banana Cream Buns are a modern twist on iced buns. Made with soft and fluffy bread buns, chocolate peanut butter spread, caramelised banana and whipped cream.

Course Baking

Cuisine Bread

Keyword banana and chocolate buns, chocolate buns nz, cream bun recipe, cream buns nz, iced buns nz, iced buns recipe

Prep Time 25

Cook Time 25

Rise Time 2 15

Total Time 3 5

Servings Chocolate Banana Cream Buns

Equipment

1 x 25 cm x 35 cm baking tray

Ingredients

Te Pokenga Reka - The Delicious Dough

1 ¼ C (310 ml) wai aromahana (lukewarm water)
¼ C (50 g) huka hāura (brown sugar)
2 teaspoon (6 g) īhi horo (instant yeast)
3 C (450 g) puehu parāoa kounga (high grade flour)
1 tsp tote (salt, fine). I use Himalayan salt, if you are using iodised table salt, half this amount.
50 g pata kūteretere (softened butter)

Te Pata Hinamona - The Cinnamon Butter (Optional, but delicious)

2 tbsp huka hāura (brown sugar)
1 tsp hinamona kuoro (ground cinnamon)
50 g pata kua rewaina (melted butter)

Te Pata Pīnati Tiakarete - The Chocolate Peanut Butter

⅔ C pata pīnati tiakarete (chocolate peanut butter)

Ngā Panana - The Bananas

2 panana nui (large bananas)
3 tbsp huka (sugar) of any kind

Te Kirīmi Tāwhiuwhiu - The Whipped Cream

350 ml kirīmi (cream)
2 tsp wanira (vanilla)
¼ C (40 g) puehu huka (icing sugar)

Ngā Whakarākei - The Decorations (Optional)

50 g tiakarete parauri kua rewaina (melted dark chocolate)
¼ C pīnati kua tapahia (chopped peanuts)

Instructions

Activate the Yeast:

Add the wai aromahana (lukewarm water) and huka hāura (brown sugar) in to a bowl. Stir until the huka (sugar) has dissolved.
Add the īhi tere (instant yeast), stir again and leave it for 5 minutes to activate. The īhi (yeast) is ready when it has floated to the top.

Add in the Remaining Ingredients:

Add in the puehu parāoa (flour), tote (salt) and pata kūteretere (softened butter).
Stir it all together with a bread and butter knife until roughly incorporated.

Knead the Dough:

Now it is time to knead the dough.
If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 7 - 8 minutes on low-medium speed. This dough is slightly sticky but try not to add too much flour. Add up to ¼ C extra puehu parāoa (flour) if need be.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 8 - 10 minutes

First Rise:

Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
Rise for 1 ½ - 1 ¾ hours, the dough should double in size.

Divide the Dough:

Tip the risen dough on to lightly floured bench and divide the dough in to 12 equal pieces.
Don't be tempted to knead or work the dough again here, we want to handle the dough lightly so the buns stay nice and fluffy.

Shape the Buns:

Line a 25 cm x 35 cm tray with baking paper.
Gently pat out each piece of dough and then roll and tuck it in to a log shape around 8 - 10 cm long. (Refer to the video for a guide).
Arrange the 12 buns on to the tray, making sure to space them out evenly.

Second Rise:

Cover the buns with a tea towel and rise for 45 minutes.

Bake the Buns:

15 minutes before the rising time is up, preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Bake for 25 minutes until baked and golden.
To test if the buns are done, press the bottom part of one of the buns. If the buns springs back, they are ready. If the dough stays indented when you press it, bake for a couple more minutes.

Make the Cinnamon Butter:

Combine these ingredients in a small bowl.
Remove the baked buns from the oven.
Using a pastry brush, rub the pata hinamona (cinnamon butter) over the hot buns. Leave to cool slightly (and yes they will be delicious to eat just like this).

Cut the Chocolate Banana Cream Buns down the centre:

Once the buns have cooled, slice each buns three quarters of the way in to the bun.

Spread on the Chocolate Peanut Butter:

Spread the pata pīnati tiakarete (chocolate peanut butter) in the inside and top of each parāoa iti (bun).

Prepare the Caramelised Bananas:

Skip this step if you want to use fresh panana (banana) instead.
Peel and slice the panana (bananas) in to thick long pieces.
Sprinkle the huka (sugar) on to both sides.
Heat a frying pan over medium heat and add a knob of pata (butter). Fry the panana (bananas) until golden on each side.
Divide the slices between the cut buns, placing them inside.

Whip the Cream:

In a medium bowl, whip the kirīmi (cream), wanira (vanilla) and puehu huka (icing sugar) together until stiff peaks form.
Pipe or spoon the kirīmi tāwhiuwhiu (whipped cream) in to each bun.

Decorate the Chocolate Banana Cream Buns:

Drizzle with the tiakarete kua rewaina (melted chocolate) and pīnatu kua tapahia (chopped nuts).
Serve and enjoy this magical eating experience.
These are best made and served on the same day.