1 sachet (1/4-oz) instant dry yeast
2 tsp caster sugar
1 1/2 tsp sea salt flakes, crushed
1 1/4 cup milk, warmed
1/4 cup olive oil
2 large bananas, diced
2-1/4-oz baby spinach
1/2 cup basil pesto
3-1/2-oz rindless bacon, diced
½ cup grated tasty cheese
Butter, to serve
Grease a 8-inch (base) cake pan. Combine flour, yeast, sugar, salt, milk, oil and half the diced banana in bowl of an electric mixer. Mix with a dough hook until smooth and elastic, about 8 minutes. Remove the dough, grease the bowl and return the dough. Cover with plastic wrap and a tea towel. Set aside in a warm place for 30 minutes or until doubled in size. Meanwhile, place spinach on a microwave-safe plate. Cover and microwave 30 seconds on High until just wilted. Set aside to cool then roughly chop. Transfer to a bowl, stir in the pesto. Cook bacon in a small frying pan 2 minutes until light golden. Set aside to cool. Punch down the dough and turn out onto a floured work bench. Roll out to a 27-1/2 x 16-in rectangle, approximately 5mm-thick. Spread the pesto mixture evenly over the dough. Scatter over the cheese. From the long side, tightly roll dough into a log. Using a sharp knife, cut the log in half lengthways. Twist the two lengths together, sandwiching the bacon and remaining banana between. Shape the twisted loaf into a scroll shape. Place into the greased pan, tucking the ends in. Cover with wrap and set aside in a warm place for 15 minutes. Preheat the oven to 320 F fan forced. Bake for 1 hour, covering with foil in the last 20 minutes if the bread is coloring quickly (this will depend on your oven). Stand in the pan for 5 minutes before turning onto a board. Serve warm with butter. TIP: To warm or reheat the bread, wrap in foil and place onto a tray. Heat 356 F fan forced oven for 15 minutes.