2 3/4 cups all-purpose flour (I love using King Arthur Flour for its quality)

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (or instant yeast for quicker results)

1/2 tsp salt

1/2 cup warm milk (around 110°F; I usually use whole milk for richness)

1/4 cup unsalted butter, melted (bring to room temperature)

1 large egg (preferably organic)

2 ripe bananas, mashed (the more spotty, the better!)

1/4 cup brown sugar

1 tsp ground cinnamon

1/2 cup heavy cream (the secret to that moist filling)

1 cup powdered sugar

2 tbsp unsalted butter, softened (for the glaze)

1 tsp vanilla extract

2-3 tbsp milk (to adjust glaze consistency)