2 1/2 teaspoons active dry yeast
1/5 cup warm milk
2 tablespoons yeast creamer
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tablespoons egg white
2 tablespoons butter
1 teaspoon vegetable oil
1 cup apple butter
1 cup apple juice
2 teaspoons vanilla extract
In a small bowl, dissolve yeast and warm milk in warm milk. Let stand until creamy, about 20 minutes.
In a large bowl, combine yeast creamer, salt, cinnamon and egg white. Stir eggs into the milk mixture, and knead vigorously. Cover, and let rest for 2 hours.
Meanwhile, in a large mixing bowl, cream together butter, apple butter and apple juice until smooth. Beat into yeast mixture. Stir egg whites and butter into the creamed mixture as well. Cover dough, and let rest for two hours. The longer it is resting, the harder it will squish. Shape into 1 inch balls. Roll them into oval rounds. Place them in a large bowl, and place them on waxed paper to dry. Arrange them on a baking sheet, and let cool overnight.
When the cakes are cool, divide the rounds into 8 pieces. Place rolls in a large baking dish, cover with a layer of pastry, and roll out to shape. Place another layer of pastry over the rolls, and top with slices of banana. On two separate occasions, repeat with remaining ingredients.