Banana Bread Dough Ball Recipe | Gluten Free | Vegan | Healthy | Breakfast | Dessert | fast | simple



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


These banana bread dough balls are super fast and simple to make, in fact they take just 60 seconds to cook in the microwave (or 12 minutes in the oven).

Plus they contain just 3 basic ingredients.

Banana bread dough ball recipe (makes 4):
Ingredients
100g self-raising flour
50g mashed banana
30g plain or vanilla yoghurt
(optional – 1 tsp ground cinnamon and 1 tbsp sugar or sweetener to roll them in after cooking)

Method:
1. Pre-heat the oven on 180C/ 350F/ gas mark 4 (if using an oven. Skip this if using a microwave).
2. put all of the ingredients into a bowl and stir so the mixture becomes clumpy.
3. Then use your hands to make a dough.
4. Sprinkle a bit of extra flour onto the kitchen surface and spread out the dough before cutting it into four pieces.
5. FOR MICROWAVE COOKING – roll each piece into a ball, put on a plate and microwave for 1 minute.
FOR OVEN COOKING – roll each piece into a ball, put on a baking sheet and oven bake for 12 minutes.
6. Serve as they are hot (optional – roll each ball in cinnamon sugar)

Microwave vs oven
Microwaving your dough balls is the quickest option and the texture will be super squidgy.
They are best eaten immediately as they can become chewy once cold. The cinnamon sugar sticks to them perfectly.
Baked dough balls will be fluffier inside, they will have a crispier shell and they will acquire a nice golden colour.
The texture stays the same hot or cold. You will acquire a better cinnamon sugar coating if you roll each ball in the mixture before you put them in the oven, not after.

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