In a small bowl, combine the warm milk, sugar, and instant yeast. Stir and let it sit for about 5-10 minutes, until it becomes foamy. This means the yeast is active and ready to go. Peel and mash the ripe bananas in a bowl using a fork or potato masher until smooth. You can leave a few small lumps if you like more texture in the bread.

In a large mixing bowl, whisk together the flour and salt. Set aside. In another bowl, combine the eggs, vanilla extract, vegetable oil (or melted butter), and the mashed bananas. Stir well to combine. Pour the yeast mixture and banana mixture into the flour bowl. Use a wooden spoon or spatula to mix everything together until the dough starts to come together.

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth and elastic. Add a little more flour as needed, but try not to add too much to avoid making the dough too dry. Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise for about 1 to 1.5 hours, or until it doubles in size. The rising time may vary depending on the temperature of your kitchen.

After the dough has risen, punch it down to release air. Turn it out onto a floured surface and divide it into small portions. Flatten each piece into a disc, place 1 cube of cheese in the center, and pinch the dough around the cheese to seal it. Roll the sealed dough into a smooth ball and coat lightly in breadcrumbs. Arrange on a parchment-lined baking sheet, leaving room between rolls.

Cover the shaped dough balls loosely with a kitchen towel and let them rise again for about 30-45 minutes, or until they puff up and become slightly bigger. Preheat your oven to 350°F (175°C) about 10 minutes before baking. Bake the pandesal for 18–20 minutes, or until the tops are lightly golden and the bread sounds hollow when tapped. Let cool for 5–10 minutes. Serve warm for the best cheesy melt!