Prep Time: 20 min
Inactive Prep Time: 45 min
Cook Time: 35 min
Serves: 6 servings
3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown
sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes. Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
How to thaw frozen bananas:
place them in a sink of cold water. Cut the tough stem off the top after 5 minutes and squeeze thawed banana into a measuring cup. Easy!
gently heat frozen bananas in the microwave until skin just softens. Then peel and use the flesh.
I was excited to try this clean recipe, but I made two loaves because my husband does not care for nuts and raisins in his banana bread, so the 2nd loaf was for his sake.
Loaf 1 as written and
Loaf 2 I omitted the raisins, walnuts and zest and increased the cinnamon. My husband does not care for nuts and raisins in his banana bread, so the 2nd loaf was for his sake.
1 C all-purpose flour
1/2 C whole-wheat flour
1/2 C amaranth flour or flour of your choice
1/2 C packed brown sugar
1 Tb baking powder
1 tsp cinnamon
1/4 tsp baking soda
Eat Clean Cooking Spray (olive oil spritzed)
Preheat the oven to 350 degrees. Lightly coat a 9×5 inch loaf pan with cooking spray and dust with flour.
4 egg whites
In large bowl #1 combine dry ingredients. In another medium bowl, beat egg whites until fluffy.
1 C mashed bananas
1/2 C buttermilk or skim milk soured with 1 Tb lemon juice
1/3 C unsweetened applesauce
1 tsp vanilla
Pour bananas, buttermilk (or soured milk), applesauce and vanilla into large bowl #2.
Add dry ingredients (from large bowl #1) to wet (large bowl #2) and mix until JUST blended (don’t go OCD on the mixing, barely mixed=fluffy!)
1/2 C walnuts
1/2 C raisins
1Tb grated orange zest
Now fold in egg whites, walnuts, raisins and grated orange zest. (remember, barely fold)
Pour into prepared loaf pan.
Bake for approx 55 minutes.
[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]