Measure out all the ingredients for the bread dough: bread flour, powdered milk, superfine sugar, and salt. Mash the banana and add it to the flour mixture. In a separate bowl, whisk together the milk and egg, then add the instant yeast. Combine this with the flour mixture. Mix with a stand mixer on speed 2, then gradually increase to speed 3 until the dough comes together.

Let the butter soften at room temperature, then cut it into small pieces. Add the butter to the dough and continue mixing with the mixer on speed 4 for 10 minutes, until the dough is smooth and stretchy. Remove the dough and knead by hand for a bit, then let it rest and rise for 60 minutes. After rising, knead again to remove any air bubbles.

Knead and roll out the dough. Cut the dough in half and shape as desired—either roll it out and braid it, or shape it into rounds. Place the shaped dough into a baking pan and let it rise for another 15 minutes. Then brush the top with the topping mixture.

Melt the topping ingredients together and gently brush over the dough. Add almonds, raisins, or dried coconut on top as desired.

Bake in the oven at 305°F for 20 minutes, using both top and bottom heat. The bread is done when it is dry and fragrant. The aroma is very appealing.