• 2 tablespoons milk
• 2 1/4 teaspoons of yeast or one packet of instant yeast
• 2 eggs
• 1 large banana (cut into small pieces)
• 1 1/2 tbsps butter (softened so it combines easily)
• 1 1/2 tbsps granulated sugar
• 1 1/2 tsps salt
• 3 cups bread flour

For the filling:

• 1 1/2 tbsps butter
• 3 tbsps brown sugar
• 3/4 tsp ground cinnamon
• 3 tbsps chopped pecans

To start off with take the milk and add the yeast. Leave for 5 minutes while combining the other ingredients in a bowl. I combined the ingredients with my hands. Add the milk and yeast and combine into a dough. You may need to add a little water to the mix as well. Leave to rise for an hour.

Punch down the dough on a lightly flowered board and leave it to rest for a few minutes. Roll the dough into a rectangle – checking that it will still fit into your loaf tin! I used one that was 9 inches wide. Once you have the right shape it’s time for the filling. Combine the sugar, cinnamon and chopped pecans together. First spread the butter on the rectangle of dough and then sprinkle the sugar mix over the top.

Then roll up the dough and pinch the edge to seal. Place in the tin (with the edge facing down) and then cover to allow it to rise again. It should take about an hour for the dough to rise until it is about doubled in size.

Then bake for around 30 to 45 minutes in an oven at 175 degrees C or 350 degrees. Eat by itself or toasted with butter for an indulgent breakfast!