Hot Cross Buns are a favourite at this time of year and here’s a delicious, nutritious recipe that captures some of the BEST ingredients local Bundaberg farmers have to offer!

Bundaberg Inspired Hot Cross Buns

*It’s really important to use organic dried fruit, as most non-organic dried fruit is preserved with sulphur dioxide (220) which has been banned in many countries due to links with asthma attacks, behaviour issues in children and cancer


  • Pre-heat oven to 160 degrees (fan forced)
  • Put all dry ingredients together in mixer or bowl and combine well
  • Add coconut oil, milk, and egg (beat egg first with a fork to combine yolk and egg white)
  • Mix for 1-2 mins on high speed until the batter is smooth, wet and tacky. If too dry, add a dash of milk
  • Add dried fruit and mix in by hand
  • Line a muffin tin with muffin papers and add equal amounts of the batter to each muffin mould
  • Bake for 20 minutes, then remove from oven to apply crosses. Please note: Banana flour darkens significantly once baked so be prepared for dark coloured buns
  • While baking, prepare the cross mix, mix well with fork until smooth and thick. Place the mix in a piping bag or a small clip seal bag. If using a clip seal bag, let the air out and seal the bag, then snip a TINY corner off the end of the bag and pipe onto buns, otherwise pipe onto muffins with piping bag
  • Return to oven for 5 mins to finish or until skewer comes out clean
  • Remove from baking tray and allow to cool on cooling rack, or enjoy piping hot from the oven!
  • Once cool, stored in a well sealed container, wrapped in a tea towel. Before eating, freshen up in the oven. Banana flour baking tends to dry out in the fridge, but refreshes beautifully once warmed again