1/2 cup butter, softened
1/4 cup all-purpose flour
1/4 cup all-purpose flour and cinnamon
2 1/2 teaspoons paprika
1 1/2 teaspoons dry mustard
2 tablespoons lemon juice
1 tablespoon distilled white vinegar
1 tablespoon milk
1 teaspoon vanilla extract
2 eggs
In a medium bowl, cream together the butter and 1/4 cup yeast together. Combine the flour, about 1/4 cup, together with the yeast mixture, stirring in the lemon juice and mustard. Beat in the vinegar until smooth. Add the milk, vinegar, lemon juice, cinnamon and mustard; pour into the pan of the bread machine along with the yeast mixture. Cover the pan with plastic wrap and let stand overnight at room temperature.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs, milk, vinegar and lemon juice. Pour mixture into the pan of the bread machine. Select Setting on the menu for Sumo-Rolls, and press Start.
Remove pan from oven, and uncover bread and roll to one side. Place on a platter. Cover, and let stand overnight. Meanwhile, spray a baking sheet with cooking spray so that the top of the bread is at least 2 inches above the bottom. Meanwhile, spread half an egg white onto the bottom of the pan, fold over to the side to prevent leaking, and spread half to half of the cream of mushroom soup over the top of the bread.
Roll the remaining half cup of sliced banana to form 2 long strips. Brush top and bottom with remaining egg white. Arrange slices on the prepared baking sheet, and begin to bake in preheated oven until golden brown, about 10 minutes. Serve warm.