1 ½ cups of milk
1/3 cup of vegetable oil
1/3 cup of sugar
3 1/3 cups of flour
7 gr yeast (1 package)
½ cup of flour
½ teaspoon baking soda
1/3 teaspoon baking powder
½ teaspoon salt
4 cups sliced bananas
1 cup caramel sauce
1 cup chocolate chips
Warm the milk, oil and sugar until the sugar is disolved and the mixture warm to the touch but not hot.
In a large bowl or stand mixer with a dough hook combine the 3 1/3 cups of flour and yeast and add the warm milk mixture. Mix until combined. Let stand for one hour or until doubled in size, covered with a tea towel.
Mix the remaining half cup flour with baking powder, soda and salt and add to the dough mixture. Knead for 5 minutes until a soft dough comes together.
Mix the bananas, caramel sauce and chocolate chips and set aside.
Roll out the dough to make a rectangle about ½ inch thick. Spread the banana mixture on top of the rolled dough and then roll the dough up into a log shape. Slice the log into 1 inch pices and arrange the swirls in a greased 9 x 13 cake pan so they are touching each other.
At this point you can put the pan in the fridge overnight to bake the next morning. You could also freeze your buns for a couple of weeks and bake from frozen. Otherwise, put the pan right into a 350 degree pre-heated oven for 40-45 minutes until a knife inserted in the middle comes out clean.