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Hot cross bun-ana bread

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This recipe is the magic combination of hot cross buns and banana bread. Although we must warn you: once you start eating it you won't be able to stop.

  • Serves8
  • Cook time35 minutes
  • Prep time30 minutes, (+ 1½ hours rising time)
Loaf of banana flavoured hot cross buns on a board


  • ¼ cup (55g) caster sugar
  • 2 tsp (7g) dried yeast
  • 2 large overripe bananas, mashed (about 1¼ cups)
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 3½ cups (525g) plain flour
  • 1½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 50g butter, chopped
  • 1 cup (90g) coarsely chopped Coles Brand Dried Banana Chips
  • ¾ cup (120g) mixed dried fruit
  • ¼ cup (40g) dried currants
  • ⅓ cup (50g) plain flour, extra
  • 1 tbs caster sugar, extra


  • 1 tsp gelatine powder
  • 2 tsp caster sugar
  • 1 tbs boiling water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine sugar and yeast in a bowl. Stir in ¼ cup (60ml) warm water. Stir until combined. Add the banana and egg and whisk to combine.
  2. Step 2

    Place the flour, mixed spice and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the banana chips, mixed dried fruit and currants. Make a well in the centre. Pour in the banana mixture and stir with a wooden spoon until a dough forms. Turn onto a floured surface. Knead for 10-15 mins or until smooth and elastic (the dough should be sticky, so don’t use too much flour when kneading or it may become stiff and not rise properly). Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  3. Step 3

    Grease a 12 x 20cm (base measurement) loaf pan. Knead the dough on a lightly floured surface until it returns to original size. Divide into 8 portions and roll into balls. Place side by side in the prepared pan. Set aside in a draught-free place for 30 mins or until doubled in size.
  4. Step 4

    Preheat oven to 200°C. Combine extra flour, extra sugar and ¼ cup (60ml) cold water in a bowl to form a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until golden and loaf sounds hollow when tapped on top.
  5. Step 5

    To make the glaze, stir gelatine, sugar and water in a bowl until dissolved.
  6. Step 6

    Turn loaf onto a wire rack. Brush the top with glaze. Serve warm with butter.