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Dole Banana Farmer

Cinnamon-Banana King Cake

Cinnamon-Banana-King-Cake_1770_1180
1 hr Total time 30 Minutes Prep time 30 Minutes Cook Time 211 Calories 20 Servings

Ingredients

Allergens: Tree Nuts, Eggs, Wheat

Directions

  1. Whisk yeast and flour in the bowl of a stand mixer with dough hook attached. Heat 1¼ cups milk and granulated sugar in a small saucepan over medium-high heat 3 minutes or until steamy. With mixer on medium-low speed, slowly add milk mixture to yeast mixture until incorporated. Add eggs, 1 at a time, adding the next egg once fully incorporated. Add buttery spread in 3 additions, adding the next addition once fully incorporated. Increase speed to medium; knead dough 3 minutes or until it pulls away from sides of bowl and climbs up the dough hook.
  2. Spray a large bowl with nonstick cooking spray. Knead dough on a floured work surface 2 minutes or until dough is smooth and elastic; form into a ball and place in prepared bowl. Lightly spray top of dough with nonstick cooking spray; cover bowl with plastic wrap and refrigerate 1 hour.
  3. Line a rimmed baking pan with parchment paper. Whisk bananas, brown sugar and cinnamon in a medium bowl; stir in pecans.
  4. Roll dough into a 12 x 20-inch rectangle on a lightly floured work surface; spread banana mixture over dough. Starting from long end, roll up dough to form a log; form log into a ring on prepared pan, pressing edges together to seal. Loosely cover dough with plastic wrap; let stand at room temperature 1 hour.
  5. Preheat oven to 350°F. Bake cake 30 minutes or until golden brown; cool 10 minutes on pan, then transfer to a wire rack to cool completely.
  6. Whisk powdered sugar and remaining ¼ cup milk in a small bowl; drizzle over top of cooled cake, then alternately sprinkle with green, purple and yellow sanding sugars. Cut cake into 20 pieces.

Tips & tricks

After baking, insert a small plastic baby into cake for a traditional touch.

Desserts Kid-Friendly Breakfast Vegetarian Low Sodium Tree Nuts Wheat Eggs

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