Melt the butter in a pan, then add the milk and warm to blood temperature.
Whisk in the yeast until it's dissolved, then stir in the sugar.
Add the dry ingredients to a large bowl, make a well in the centre and pour in the milk.
Stir and then mash in the bananas.
Knead for 5 minutes or so. I used an electric mixer as the dough is quite wet.
Cover the bowl with a tea towel or plastic bag and leave to nearly double in size.
Flour a work surface, divide the mixture into eight or ten pieces, depending on how large you want your buns, and roll into balls.
Place on a lined or greased baking tray a couple of cm or so apart. Cover and leave to rise until nearly doubled in size.
Brush with a little milk and bake at 200℃ (400℉, Gas 6) for 15 to 20 minutes when they should be nicely bronzed and sound hollow when tapped on the bottom.
Place on a wire rack to cool.
Proving times will depend on how active the yeast is and the temperature of the room. They can be left in the fridge or a cool place to rise overnight if this fits in better with the day's schedule.Adapted from Fresh India by Meera Sodha.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.