Ingredients

• Dough
  • 1½ cups mashed ripe bananas (about 3 medium bananas)
  • 4 cups all-purpose flour (plus extra for dusting)
  • 2½ tsp instant yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup warm milk (about 110°F / 43°C)
• Filling
  • 1 cup packed brown sugar
  • 3 tbsp ground cinnamon
  • 3 tbsp softened butter (to spread)
• Glaze
  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract
• Optional: chopped pecans or banana slices for garnish

Directions

1. Activate yeast: In a small bowl combine warm milk and 1 tsp of the granulated sugar. Sprinkle the instant yeast on top and let sit 5 minutes until foamy. (If using rapid-rise yeast you can mix directly with flour — still good to bloom if unsure.)
2. Make dough: In a large bowl whisk mashed bananas, melted butter, remaining sugar, and eggs until smooth. Stir in the foamy yeast mixture. Add flour, salt, and mix until a shaggy dough forms.
3. Knead: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Dough will be slightly sticky but manageable. Add a little flour if excessively sticky.
4. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, ~45–60 minutes.
5. Prepare filling: Mix brown sugar and cinnamon in a bowl. Set softened butter aside for spreading.
6. Shape rolls: After the first rise, punch dough down and roll it out on a floured surface to roughly a 16×12-inch rectangle. Spread the 3 tbsp softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
7. Roll & cut: Starting at the long edge, tightly roll the dough into a log. Pinch seam to seal. Cut into 12 equal pieces with a sharp knife or dental floss. Place rolls cut-side up in a greased 9×13-inch pan (or two smaller pans), spacing slightly.
8. Second rise: Cover and let the rolls rise 25–30 minutes until puffy.
9. Bake: Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until golden brown and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
10. Make glaze: While rolls bake, whisk powdered sugar with milk/cream and vanilla until smooth. Adjust thickness with more sugar or milk as needed.
11. Finish: Remove rolls from oven and let cool 5–8 minutes, then drizzle or spread glaze over warm rolls. Add chopped nuts or banana slices if desired. Serve warm.