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Bread
Filling
Preheat the oven to 350°F (180°C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
Mash the banana with a fork into a smooth puree, pack it in a measuring cup, sweep off the excess, and freeze the excess for later. Measure exactly 1 cup + ⅓ cup mashed bananas.
Place the banana mixture in a large mixing bowl with melted plant-based butter and self-rising flour.
Stir with a rubber spatula, and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed bananas. You can also use the dough hook attachment of a stand mixer to bring the ingredients together into a ball, on speed 3-4.
Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 12.5-inch x 10.5-inch rectangle shape.
Spread the softened butter evenly onto the rectangle.
In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
Add slices of banana in rows all over the dough rectangle - see the pictures above for visual help. If you want to add chopped nuts, sprinkle them evenly and press a little to stick to cinnamon sugar.
Roll starting forms the longest side until it forms a cylinder.
Use a serrated knife or an unflavored flossing string to cut 9 pieces from the cylinder.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on top.
Cool down at room temperature on a wire rack before icing.
To glaze, stir ½ cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls. Sprinkle chopped pecans or walnuts on top if you like.