The first thing you need to do is roast your bananas. To do this I preheat the oven to 220°C | 200°C fan | 425°F | Gas 7. I use a pair of scissors to cut off the hard stalk of each banana then wrap them in a foil parcel, making sure there are no gaps for liquids to leak or steam to escape. Place the parcel onto a baking sheet and bake for 25mins.
While you roast your bananas heat the 50g of butter (or dairy alternative) in a saucepan and allow to bubble until the butter turns dark brown. This is burnt butter and add to the depth of the buns plus you will need this to prepare your bun tin.
Allow the burnt butter to cool so it starts to solidify.
Your banana’s will be cooked now so remove those from the oven and turn the oven down to 200°C | 180°C fan | 400°F | Gas 6
Unwrap the foil parcel and allow the bananas to cool for 10mins. In the meantime your butter will be cool enough to brush into the bun tin moulds, I use a silicone pastry brush to do this and with two coats, the butter forms a thick layer of protection again the metal tin. This butter also adds a deliciously nutty flavour to the finished bun. Don’t’ discard the left-over butter, you need this for your bun batter.
Once the bananas are cool enough add them to a blender along with the 150ml of milk (I used soya milk). Blend until smooth with no more bits of banana peel visible.
Add the caster sugar, the remaining burnt butter, and the self-raising gluten free flour to a bowl and pour in your banana puree, fold until fully incorporated.
Spoon the banana bun batter into the to bun tin, this makes 12 little buns
Pop into the oven and bake for 15mins, you want your buns to go a beautiful golden colour, they will rise into little mountain shapes and have a firm bounce to the touch.
Remove from the oven once baked and turn out to cool, the underside of the buns should be a beautiful deep brown colour thanks to the burnt butter.
Allow to cool completely before dusting with icing sugar and serve.