Banoffee Hot Cross Buns

Posted on

Made with banana puree, these treats have a super soft and squishy texture that you’ll love, with a delicious center oozing with gooey caramel. My recipe is egg-free and dairy-free, and the best part is, they are incredibly easy to make.

We start by activating the yeast in a warm mixture of milk and butter for perfectly risen dough. To get that banoffee pie flavor, banana puree is added, making the dough sweet and squishy. The dough is divided into six equal parts, filled with my three-ingredient caramel sauce, then carefully sealed and topped with a chocolate cross. They are left to rise for a pillowy soft texture before being baked until golden. Serve them warm for the ultimate Easter treat.

These buns have a super soft and squidgey texture thanks to the banana puree and are filled with an indulgent gooey caramel center. They are egg-free, dairy-free, and super simple to make.

Banoffee Hot Cross Buns (Egg-Free, Dairy-Free)

These Banoffee Hot Cross Buns are made with banana puree for a super soft and squidgey texture, filled with gooey caramel, and finished with a chocolate cross. Perfect for an indulgent Easter treat!

Banoffee Hot Cross Buns

Course Dessert



  • ¾ cup plant-based milk almond, soy, or oat
  • ¼ cup dairy-free butter
  • tsp active dry yeast 1 packet
  • cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup banana puree about 2 medium bananas

Caramel Filling:

  • 1 cup granulated sugar
  • ½ cup canned coconut milk full-fat
  • ½ cup dairy-free butter

Chocolate Cross:

  • ½ cup dairy-free chocolate chips
  • 1 tsp coconut oil


Prepare the Dough:

  • In a small saucepan, heat the plant-based milk and dairy-free butter until warm (about 110°F). Remove from heat and sprinkle the yeast over the mixture. Let it sit for 5-10 minutes until foamy.
  • In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon.
  • Add the banana puree and the yeast mixture to the dry ingredients, mixing until a soft dough forms.
  • Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
  • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Caramel Filling:

  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Add the coconut milk and dairy-free butter, stirring continuously until smooth.
  • Let the caramel simmer for 2-3 minutes, then remove from heat and let cool completely.

Assemble the Buns:

  • Preheat your oven to 350°F (175°C).
  • Punch down the risen dough and divide it into 6 equal pieces.
  • Flatten each piece of dough and place a spoonful of the cooled caramel filling in the center.
  • Carefully seal the dough around the caramel, forming a ball.
  • Place the buns on a greased baking sheet, cover with a damp cloth, and let them rise for another 30 minutes.

Add the Chocolate Cross:

  • In a microwave-safe bowl, melt the dairy-free chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
  • Transfer the melted chocolate to a piping bag or a plastic sandwich bag with a tiny corner snipped off.
  • Pipe a cross over the top of each bun.

Bake the Buns:

  • Bake the buns for 20-25 minutes, or until golden brown.
  • Allow the buns to cool slightly before serving.


  • Serve the buns warm for the ultimate gooey caramel experience.


  • Plant-Based Milk: Ensure the milk is warm but not hot to activate the yeast properly.
  • Banana Puree: Use ripe bananas for the best sweetness and flavor.
  • Caramel Filling: Make sure the caramel is cool enough to handle when filling the buns.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating