Step #1
Method (Makes 9): Place the bananas into a food processor and liquidize. Pour the banana puree into a measuring jug and make up to 320ml with water. Place the liquid mixture, honey and bread mix into a bowl and mix to form a soft dough.
Step #2
Knead for 5 minutes until a well-developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes. Place the butter, golden syrup and light brown sugar for the sauce into a small pan and heat until all the ingredients have melted together.
Step #3
Stir in the chopped pecan nuts into the sauce. Pour the sauce into a well lined 18-20cm square tin.
Step #4
Mix the crème fraiche with the light soft brown sugar. Roll out the dough into a rectangle and about 30x50cm. Spread the crème fraiche mixture onto the dough leaving a 1cm boarder around the edge.
Step #5
Sprinkle over the chopped pecans. Roll up tightly from the longer edge, like a Swiss roll. Trim the edges and cut into 9 even slices.
Step #6
Place 3 by 3 on top of the butterscotch sauce. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until doubled in size. Bake in a preheated oven 180°C (360°F Gas Mark 5) for 25 minutes until golden brown in colour.
