Overnight Banana Sticky Buns with Pecans

Ingredients

• 1-½ oz. (3 Tbs.) unsalted butter, softened
• 1-¼ tsp. table salt
• 1 tsp. pure vanilla extract
• 1 oz. (2 Tbs.) unsalted butter, melted; more for the bowl
• 1-½ cups granulated sugar
• 1 large ripe banana, coarsely chopped into ½- to 1-inch pieces
• 2 Tbs. granulated sugar
• + 12 more ingredients
• • ½ cup finely chopped toasted pecans
  • ¹/₃ cup packed light brown sugar
  • 1 oz. (2 Tbs.) cold unsalted butter; more softened for the pan
  • 1-¾ tsp. ground cinnamon
  • 1 large egg, lightly beaten
  • 1 lb. (3-½ cups) unbleached all-purpose flour; more as needed
  • ½ cup heavy cream
  • 1 ¼-oz. package fast-rising (instant) yeast
  • 1 cup pecan halves
  • Generous pinch table sal
  • ½ cup very warm milk or water (about 125°F)
  • ¾ cup mashed very ripe banana (about 1 large)

In a medium bowl, combine 4-1/2 oz. (1 cup) of the flour with the yeast. Stir in the warm milk or water until combined. Cover the bowl and let sit in a warm spot in the kitchen for 30 minutes. Stir the banana, melted butter, sugar, egg, and salt into the yeast mixture until well combined. Stir in...

View full recipe at Fine Cooking