Step 1

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt on low speed until well mixed.

Step 2

Add in the mashed bananas, butter and 4 tablespoons of milk and mix on low speed until the dough just starts to leave the sides of the bowl. It should stay very soft and a bit sticky. If the dough seems a bit dry or firm, add the remaining milk.

Step 3

Grease a large bowl and transfer the dough. Cover well and let rise in a warm place until doubled in size, about 90 minutes.

Step 4

In a medium bowl stir together the cream cheese, brown sugar, butter, cinnamon and salt. Set aside.

Step 5

Butter a 9x13-inch (23x33cm) baking dish and set aside.

Step 6

In a medium saucepan over medium low heat, warm the brown sugar, butter and honey until the sugar has dissolved.

Step 7

Remove from the heat, stir in the vanilla extract and salt, then pour this into your prepared pan. Scatter the walnuts on top of the caramel sauce. Set aside.

Step 8

Once the dough has risen, transfer it to a floured surface and roll the dough into a roughly 12x18-inch (30x46cm) rectangle, with a long side closest to you.

Step 9

Spread the filling and diced bananas evenly over the surface of the dough and then, starting with a long edge, roll the dough into a tight log.

Step 10

With a serrated knife and using a sawing motion, cut the log in half. Cut each half into 2 equal pieces so that you have 4 equally sized small logs. Cut each small log into 3 equally sized pieces.

Step 11

Place the rolls cut side up in your prepared baking dish. Cover with plastic wrap or a clean, lightly floured tea towel and let rise until doubled in size, about 45 minutes.

Step 12

Toward the end of the rising time, preheat the oven to 350°F (180°C).

Step 13

Remove the cover and bake for 30-35 minutes, until deep golden brown.

Step 14

Immediately invert the hot rolls onto a serving dish. Serve while still warm. Store leftovers covered at room temperature for up to 24 hours.