For the dough:
1 cup warm milk (110°F / 45°C)
2¼ tsp active dry yeast (1 packet)
½ cup melted unsalted butter
½ cup mashed ripe banana (about 1 medium banana)
3 cups all-purpose flour (plus more as needed)
¼ cup granulated sugar
1 tsp salt
Ezoic
For the cinnamon-banana filling:
¾ cup brown sugar , packed
1 tsp ground cinnamon
¼ cup softened butter
½ cup mashed banana (about 1 large banana)
For the glaze:
½ cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or cream
Optional: Cream cheese glaze for extra richness
Equipment Needed
Mixing bowls
Measuring tools
Wooden spoon or stand mixer
Rolling pin
Baking sheet or round cake pan
Parchment paper or silicone mat
Sharp knife or floss for slicing
Whisk or spatula
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl:
Combine warm milk and yeast .
Let sit for 5–10 minutes , until foamy and fragrant — this means the yeast is active.
Step 2: Make the Dough
In a large mixing bowl:
Add mashed banana , melted butter , sugar , salt , and activated yeast mixture .
Mix well until smooth.
Gradually stir in flour , one cup at a time, until the dough comes together.
Once too thick to stir, turn out onto a floured surface and knead for 5–7 minutes , until smooth and elastic.
Place in a greased bowl, cover with a towel, and let rise for 1 hour , or until doubled in size.
Step 3: Prepare the Filling
In a small bowl:
Mix brown sugar , cinnamon , and mashed banana .
Stir in softened butter until it becomes a spreadable paste.
Set aside while the dough rises.
Step 4: Roll Out the Dough
Once the dough has risen:
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