Banana roll a la Mäusle

Ingredients for 1 servings:

• 250 g spelt flour, fine
• 30 g sugar
• 10 g yeast, fresh
• 2 pinches of salt
• 125 ml water
• 25 ml cream
• 1 egg yolk
• 500 g banana(s), well ripe
• 1 tbsp banana liqueur (alternatively rum)
• 2 pinch(s) vanilla powder (or the seeds of half a vanilla pod)
• 60 g cashew nuts, ground
• 1 tsp cocoa powder
• 2 tbsp sugar
• n. B. Chocolate decoration, (leaves)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Yeast dough roll with banana and cashew filling – food combining recipe

For the yeast dough, dissolve the yeast and salt in about 100 ml of water and let stand for about 15 minutes. Mix the flour and sugar. Knead together with the yeast water, the remaining water, the cream, and the egg yolk into a smooth dough until the bowl is clean (kneading time by hand is about 5 to 8 minutes). Cover and let rise in a warm place until doubled in size (about 1 hour). Line a baking sheet with parchment paper. Roll out the dough on a lightly floured kitchen towel to a size of 50 x 30 cm. Let it rest for a few minutes every now and then while rolling out so the dough doesn’t shrink as much during further processing. Peel and puree the bananas. Mix with the vanilla powder, the alcohol, and the cashews. Spread the banana mixture over the rolled out yeast dough, leaving a 2 cm border all around. Using the towel, roll up from the narrower side. After the first twist, fold the dough in at the sides to prevent the filling from leaking out. Place seam-down on the prepared baking sheet. Cover and let the roll rise in a warm place for 30 minutes. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake the banana roll for about 25 minutes. Let cool for 15 minutes, then remove from the baking sheet to a wire rack and let cool completely. Mix the cocoa powder with the sugar and sprinkle over the roll. Decorate with chocolate shavings, if desired.