In a small pot, mash up a small banana with 23 grams of bread flour, then pour in 120 grams of water.

Cook over medium heat, stirring constantly, until the mixture thickens into a paste that looks almost gluey, around 6-7 minutes.

Cool this to room temperature before using.

In the bowl of a stand mixer, add 8 grams of active dry yeast, 45 grams of sugar, 120 grams of milk (between 100-110°F), 28 grams of melted butter and whisk.

Mash up one large banana very well. Whisk that into the wet ingredients along with 1 teaspoon vanilla bean paste and the tangzhong.

Add 430 grams of bread flour and 5 grams of salt. Use the hook attachment and mix on medium speed for 15-18 minutes, or until the dough goes from slack to pulling away from the sides of the bowl.

Use a damp hand to gently lift and place the dough so that it's a smooth ball, then cover and let it rise in a warm place for 60-90 minutes, or until doubled in size.

In a medium bowl, mix together 200 grams of brown sugar, 16 grams of cinnamon, 18 grams of flour and ½ teaspoon kosher salt.

Quarter a banana lengthwise, then cut crosswise so you get a bunch of pea-sized banana pieces. Toss these in the sugar mixture so they are fully coated.

When the dough is done proofing, move it to a lightly floured work surface and roll it out into a 20-inch by 15-inch rectangle.

Spread 57 grams of softened butter evenly across the dough, then scatter the filling all over.

Roll the dough up the 20-inch side, making a 15-inch long log.

Trim the ends and cut the roll in 15 1-inch buns.

Use a bench scraper to transfer these rolls to a parchment-lined 9 by 13-inch baking slab.

Cover the rolls and let them proof for another hour, or until they have increased around a third in size.

Position a rack in the center of the oven and preheat to 375°F convection, 400°F standard.

Bake the rolls for 25-28 minutes or until they are golden.

Either mash 1 banana very well and stir it in with 120 grams of maple syrup, or blend them together in a blender.

Pour the mixture in a small pot and bring it to a boil. Let this boil for 60 seconds, then stir in a tablespoon of butter and ½ teaspoon salt.

When it smells very banana-y, turn off the heat.

When the rolls are out of the oven, let them cool for a few minutes before glazing the top of the rolls with the banana caramel.

Then cut, slice and eat as you like!