I never really plan in advance what to bake on Wednesday for the Custard Club’s morning tea. I just get up and start down a pathway.

Last time I was inspired by two very ripe bananas sitting on the bench. I’d meant to make them into a banana cake but it just didn’t happen.

I had thought about making cinnamon scrolls but why not combine the two concepts? Of course there must be custard.

So …… new invention . They are banana and custard cinnamon scrolls.

There’s at least a tablespoon of egg custard in each of the buns.

Here is the recipe I put together. (They were very well received by the way.)

Banana and Custard Cinnamon Scrolls

3 cups plain flour

3 teaspoons dried yeast

1 teaspoon salt

1 tablespoon sugar

1 teaspoon mixed spice

1 teaspoon ground cinnamon

60 butter, melted or 60ml vegetable oil or light olive oil

1 cup mashed banana

½ cup warm milk, approximately

2 eggs, lightly beaten

For the filling

1 medium banana, mashed

1 tablespoon cornflour

½ cup brown sugar, firmly packed

1 teaspoon ground cinnamon

60g melted butter

For the topping

1 cup thick custard (see recipe at end)

½ teaspoon ground cinnamon, approximately

Method

Mix together the flour, yeast, salt, sugar and spices then make a well in the centre and pour into the eggs, butter or oil, mashed banana and enough of the warm milk to make a soft dough (if the dough is still too dry, add a little warm water).

Cover bowl with a tea towel and allow to rise until doubled (about 1 hour).

Turn out onto a lightly floured surface and sprinkle the dough with flour. Pat out to a rectangle about 8mm thick.

To make the filling, mix all ingredients well.

To assemble

Grease a Swiss Roll type tray (20cm x 35cm approximately)

Spread the dough with the filling mixture, then roll up as for a Swiss Roll. Cut into 9 to 12 pieces and place in tray cut side up.

Press an indent into the centre of each scroll, and place into this about 2 to 3 teaspoonfuls of custard. Sprinkle with a little cinnamon.

Allow to rise for 15 minutes, then bake at 190 degrees C (fan forced) for 20 minutes.

For the custard

1 cup milk

3 teaspoons sugar, approximately

1 tablespoon custard powder mixed to a paste with ¼ cup extra milk

1 egg, lightly whisked (optional)

To make the custard, bring the milk to the boil, then add the sugar and whisk in the custard powder, stirring constantly until the mixture thickens.

Remove from heat, stand 5 minutes, and then whisk in the egg, if using. Cover the surface with cling wrap. Leave to cool.