Activate the yeast by warming the whole milk and stirring in the active dry yeast, letting it sit until foamy.

Mix in the light brown sugar, egg, and vanilla extract with the yeast mixture, followed by mashed bananas. Gradually blend in the bread flour, salt, and cinnamon until a sticky dough forms. Knead by hand until smooth.

Incorporate cubed butter into the dough and knead until the dough is soft and slightly tacky.

Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare the custard by mixing softened cream cheese, heavy cream, vanilla, and powdered sugar until smooth. Transfer to piping bag.

Make the crumble by mixing melted butter, flour, brown sugar, and cinnamon until crumbly.

Once risen, shape the dough into buns, create wells, and pipe custard into wells. Top with banana slices and crumble mixture.

Arrange buns on a greased baking sheet, cover, and let rise for another 20-30 minutes.

Preheat oven to 375°F. Brush tops with beaten egg and bake for 20-25 minutes.

Cool on a wire rack for 20 minutes, then drizzle with warm salted caramel before serving.