A Quick Warning: This is a sourdough recipe. Do not attempt to make this if you need to leave the house in an hour. Patience is a virtue, or whatever.

• Part 1: Making the Dough (And Waiting)
• Step 1: Grab your trusty stand mixer fitted with the dough hook. Throw in all the dough ingredients except the flour. Give it a little whirl to combine.
• Step 2: Turn the mixer on low and add the flour in 4 separate parts. Once it’s all in there, let the mixer do the heavy lifting on low speed for 3 to 5 minutes.
• Step 3: Stop. Walk away. Let it rest for 30 minutes. (This is called an autolyse, look at you being a professional baker). Come back and mix it on low for 1 minute.
• Step 4: Repeat the laziness. Let it rest for another 30 minutes, then mix with the dough hook for 1 more minute on low.
• Step 5: Remove the dough hook, cover the bowl, and find something else to do. Let it rise until it has increased in size by about 75%. Depending on your kitchen’s temperature, this could take a few hours. Don’t rush it; your starter is working as hard as it can.

Part 2: The Messy Part

• Step 6: Whip up the filling. Mix the mashed bananas, brown sugar, melted butter, pecans, flour, vanilla, and cinnamon together in a bowl. It will look chaotic, but trust the process.
• Step 7: Lightly flour your counter. Roll the dough out into roughly an 18×13-inch rectangle. Spread that glorious banana-cinnamon filling all over it, but leave a 1-inch border at the edge unless you want filling shooting out the sides like toothpaste.
• Step 8: Channel your inner sushi chef. Roll the dough up tightly starting from the long side. Pinch the seam at the end to seal it shut.
• Step 9: Butter up a 9×13-inch baking pan or a large casserole dish. Be generous.
• Step 10: Cut the log into 12 equal pieces. Pro tip: Use unflavored dental floss or a sharp serrated knife so you don’t squish them. Place them in the dish, cover them, and let them rise again until they are puffy and doubled in size.
• Part 3: The Glory
• Step 11: Preheat your oven to 350°F (175°C) and bake these beauties for 30–35 minutes until they are golden brown and your house smells better than a candle shop.
• Step 12 (Optional, but is it really?): While they bake, whisk together ¾ cup powdered sugar, ½ tsp vanilla, and 2–3 tbsp milk to create a quick vanilla glaze. Pour it over the rolls while they are warm.
• Enjoy them warm, and make sure to post a picture online so everyone knows you are superior for baking with wild yeast.