Cinnamon-Banana King Cake
Cook time – 30 min

- Total time
- 60 minutes
- Preparation time
- 30 minutes
- Calories
- 211
- Portions
- 20
Directions
- 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.
- 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.
- Line a rimmed baking pan with parchment paper. Whisk bananas, brown sugar and cinnamon in a medium bowl; stir in pecans.
- 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.
- 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.
- 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.
Ingredients
- 1 envelope (¾ oz.) rapid rise yeast (2 ¼ teaspoons)
- 3 ½ cups all-purpose flour plus additional for dusting
- 1 ½ cups refrigerated unsweetened coconut milk
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup plus 2 tablespoons natural buttery spread with olive oil
- Nonstick cooking spray
- 2 ripe DOLE® Bananas, peeled and mashed
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- 1 ¼ cups powdered sugar
- 1 tablespoon green sanding sugar
- 1 tablespoon purple sanding sugar
- 1 tablespoon yellow sanding sugar
Allergens: Tree Nuts, Eggs, Wheat
Nutritional Facts
20 Serving Per Container | |
Serving Size | 1 piece |
Calories | 211 |
Entries | Daily value in %* |
---|---|
Total Fat (7 g) | 9% |
Saturated Fat (2 g) | 9% |
Polyunsaturated (2 g) | |
Monounsaturated | 3% |
Cholesterol (19 mg) | 6% |
Sodium (47 mg) | 2% |
Total Carbohydrate (35 g) | 13% |
Dietary Fiber (1 g) | 5% |
Total Sugars (16 g) | |
Protein (4 g) | |
Calcium | 4% |
Iron | 6% |
Magnesium | 2% |
Manganese | 15% |
Phosphorus | 4% |
Potassium (93 mg) | 2% |
Thiamin | 25% |
Vitamin C | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.