Step 1

Follow the hot cross bun base recipe adding sultanas, if using, with the flour. Set aside to prove.

Step 2

Meanwhile, to make the banana bourbon caramel, combine butter, sugar and 1/2 tsp salt flakes in a large frypan over medium-high heat and cook, stirring constantly, until sugar is dissolved. Add bourbon and carefully ignite. Cook, swirling the pan occasionally, until flames go out. Stir through two-thirds banana, bring to the boil, then remove from heat and set aside until required.

Step 3

Preheat the oven to 180°C. Grease base and sides of a 22.5cm square cake pan and line with baking paper.

Step 4

Divide proved hot cross bun dough into 1 heaped tbs-sized pieces. Using the palm of your hand, on a clean work surface roll each piece into a tight ball.

Step 5

Place extra butter in a deep dish. Using a slotted spoon, transfer caramelised bananas to a plate, reserving caramel in pan. Arrange one-quarter caramelised banana across base of prepared cake pan. In batches, roll dough balls in butter, then transfer to reserved caramel and roll to evenly coat. Transfer balls to prepared cake pan. Repeat butter and caramel rolling process with remaining balls. Place remaining three-quarters caramelised banana in and around balls at regular intervals. Reserve remaining caramel.

Step 6

Bake for 1 hour 10 minutes or until a ball sounds hollow when tapped. Stand for 20 minutes then, using a serrated knife, trim the top evenly. Invert and transfer, bottom-side up, onto a serving plate.

Step 7

Meanwhile, to make frosting, in a stand mixer fitted with the paddle attachment, beat cream cheese, butter and vanilla until pale and smooth. Add icing sugar and beat until well combined. Transfer to a piping bag fitted with a 1cm plain nozzle.

Step 8

Place 1/2 cup (125ml) reserved caramel in a frypan over medium-high heat. Add remaining one-third banana and cook for 2 minutes each side or until slightly caramelised. Meanwhile, place remaining reserved caramel in a saucepan and reheat. Stir through banana mixture.

Step 9

Brush monkey bread with a little caramel and pipe a cream cheese frosting cross across the top. Scatter with cinnamon and serve with banana caramel sauce.