In a bowl mix yeast, and sugar. In this mixture, pour moderately warm milk. Too hot milk will kill the yeast. If the yeast mixture does not become foamy, it means the yeast is not active and the dough will not rise.
In the same mixture, add the banana puree and room temperature butter. Gradually add bread flour to the mixture at a time and stir. Once the dough starts getting sticky, stop adding more.
Knead the dough into a ball shape for 5 minutes. Place it in a greased bowl and cover it with plastic wrapping or a wet towel. Wait till the dough rises, it can take about an hour.
Roll out the dough on a floured surface into 15 inches long and 9 inches wide rectangular shape. Spread warm butter on the dough and sprinkle cinnamon and sugar. Add walnuts and banana slices. Roll up the dough and using the floss method cut it into 12 cinnamon rolls of 1 inch. In a separate saucepan, prepare the caramel sauce by combining honey, brown sugar, butter, and vanilla extract. Heat over medium flame until the mixture comes to a gentle boil.
Layer the bottom of a Cinnamon Roll Pan with caramel sauce. Tilt the pan while doing so to ensure that sauce has been evenly layered. Cover the baking pan with aluminum foil and leave the pan for 15 minutes so that the dough can rise for the second time.
Preheat the oven to 350 degrees F. Once the dough is fluffy, remove the aluminum foil and bake for about 40 minutes until the color of the cinnamon rolls becomes light brown.
Let it cool for 15 minutes and then invert the baking pan onto a platter so that the caramel syrup comes drizzling down the top.
You can also add maple cream cheese frosting by mixing softened room temperature cream cheese, powdered sugar, vanilla extract, heavy cream, and maple syrup. White granulated sugar can give your frosting a grainy texture which is why we prefer powdered sugar.
Once done, your Banana Bread Cinnamon Rolls are ready to be served. Enjoy!