Banoffee Hot Cross Buns

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.

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.

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.

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 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.