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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.
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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 minutes
Cook Time 25 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings 12 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.