Serving Size - 2 loaves with about 8 to 10 slices each
1/2 cup Warm Water
1 tbs Rapid Rise Yeast
3 1/2 cups all purpose flour
1 stick butter, softened, plus 2 tbs of melted butter
1/2 cup milk
3 tbs sugar
1 tsp salt
1 cup peanut butter
1 cup fluff
3-4 bananas thinly sliced in circles
1-2 tsp cinnamon powder
1-2 tsp cardamom powder
1 egg yolk
Place the warm water in the bowl of a standing mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
Add 1 cup of the flour and the egg, and mix well using the dough hook attachment.
Add the softened butter and another cup of flour and mix well.
Add in the remaining 1 1/2 cups flour, 1/2 cup milk, sugar and salt and knead until smooth, adding a bit of extra flour if dough is too sticky.
When well kneaded, the dough should be soft, shiny, and smooth.
Place dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk (about an hour and a half).
Divide dough in half. On a lightly floured surface, roll half of the dough into a large rectangle (about 10 x 12 inches).
Brush dough with 1 tablespoon of the melted butter.
Spread half of the peanut butter and fluff all over the dough, leaving a 1-inch border all around.
Arrange half of the sliced bananas on top of the peanut butter and fluff.
Sprinkle a teaspoon of cinnamon and cardamom powder over the bananas.
Tightly oll up the dough lengthwise (starting with the long edge), sealing the last part of the dough to the roll with some water.
Place roll, seam side down, on a parchment lined baking sheet, and tuck the ends under slightly.
Repeat with other half of dough.
Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush. Lightly cover rolls with oiled plastic wrap and let rise in a warm place for about an hour.
Bake bread at 350 degrees for 30-40 minutes, until golden brown.
Remove from oven, and let cool slightly before slicing.
Serve warm with cold jelly, jam or marmalade.