Ingredients :
- 1 cup whole milk
- 2 medium bananas, mashed
- 1/2 cup sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- 1/3 cup butter
- 2 large eggs, room temperature
- FILLING:
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup butter, melted
- 1 cup chopped walnuts, optional
- FROSTING:
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Pinch each ground cinnamon and ground cloves
- 1-1/2 cups confectioners' sugar
Directions :
- In a small saucepan, combine milk and banana. Bring to a boil; remove from the heat. Cool slightly; cover. Refrigerate 8 hours or overnight.
- In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat banana milk mixture and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Mix brown sugar, cinnamon and cloves. Punch down dough. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with butter; sprinkle with the brown sugar mixture to within 1/2 in. of edges. If desired, sprinkle with walnuts. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
- Bake until golden brown, 20-25 minutes. Cool on wire racks.
- For frosting, beat butter, cream cheese, vanilla, salt, cinnamon and cloves until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
