Place warm water, sugar and yeast in a small bowl for 10 minutes.

Puree your banana and set aside.

Once you know your yeast is active add pureed banana, salt and start to add the flour one cup at a time, using a whisk to combine ingredients at first.

Continue to add the flour using a spatula to fold the ingredients until the dough looks like it could be picked up and kneaded. Do not knead. Let rest in bowl covered with plastic wrap and a kitchen towel. Let rise for about 30 minutes.

Punch the dough and roll it out onto a floured surface. Knead it, using as much flour as needed.

Once you are able to handle the dough, roll it out into a square that it is the width of your loaf pan.

Sprinkle cinnamon and brown sugar on the dough, then roll it up and place it back in your pan to rise again, covered.

If there is excess flour on top, use a brush to brush it off.

Let rise for about 30 minutes, then bake at 375 F for about 50 minutes.

In the last 20 minutes, brush the top surface with butter, every 10 minutes (twice).

Remove once the bread is cooked. You can use a souvlaki stick poked in the centre and if it comes out dry, then it's done.