Preheat oven to 350 degrees. Grease and flour 2 medium size loaf pans. Cream the butter and sugar together. Add eggs, and beat mixture until smooth. Mash banana, add to the butter/sugar egg mixture. If the bananas are very soft, just add to the bowl, the paddle or beaters will mash the banana.
Instructions. Preheat oven to 350 F (180 C) and grease or line with parchment paper a 9x5-inch loaf pan. In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon is using). Whisk together until well combined. In a separate bowl, peel and mash the bananas. If you are using a dutch oven, preheat to 450 F (232 C) and also place that in the oven to preheat. If you are baking on a sheetpan or in a cast iron skillet, preheat to 375 F (190 C). Once the dough is finished proofing, carefully remove the plastic wrap and lightly dust the top with a little more flour. Let yeast activate (it will look foamy). Add lecithin, gluten, and half of the flour. Then add salt and vitamin c powder. Using the dough hook for your stand mixer, knead and add in the rest of the flour until it pulls away from the sides of the bowl and is smooth and elastic. (about 5-6 minutes.) Prep: Preheat the oven to 350°F, and grease an 8×5-inch loaf pan with baking spray. Dry Ingredients: Whisk the flour, baking powder, salt, and baking soda. Wet Ingredients: Cream the coconut oil, applesauce, and sugar with a stand or hand mixer. Add the egg and vanilla and beat at medium speed until thick. Starting on the long edge of the dough, tightly roll the dough into a tube and pinch the edge together. Slice. Using a serrated knife or piece of unflavored floss or thread cut the cinnamon rolls into 12 even slices. Second Rise. Place banana cinnamon rolls into a greased pan and let rise again for 10-15 minutes. B3rC.