Ingredients 500 g wholemeal bread flour
4 tbsp runny honey
4 tbsp golden syrup
7 g fast action yeast
1/2 tsp salt
100 g pecans
200 g double cream
100 g dark soft brown sugar
1 tbsp Truvia sweetener (or 50 g caster sugar)
100 g butter
300 ml water
Mash the bananas and mix with 50 ml water.
Mix into the flour, yeast, salt, and honey.
Gradually add the remaining water to form a dough.
Knead for ten minutes and then prove for an hour.
Beat the double cream with sweetener/caster sugar until it thickens.
Roll out the dough and spread the cream over the top.
Chop the pecans and sprinkle over the top.
Roll up the dough like a Swiss roll.
Melt the butter, soft brown sugar, and golden syrup in a saucepan, then pour the butterscotch into a baking tray.
Slice the rolled dough into 8 in the same way you would a Chelsea bun.
Place the buns in the baking tray, and prove for another half hour.
Bake for 25 minutes in an oven pre-heated to 180 ༠C/ 160 ༠C fan/325༠F/5 Gas.