Warm 3/4 cup of milk in a small saucepan until lukewarm, then sprinkle 2 teaspoons of yeast over the milk and let it bloom for about 5 minutes until frothy.

In a mixing bowl, combine 4 cups of bread flour, 2 mashed ripe bananas, 1/4 cup of sugar, 1/4 cup of canola oil, and 1 teaspoon of salt.

Using a stand mixer with a dough hook, knead on low speed for approximately 10 minutes until a slightly sticky but smooth dough forms.

Transfer the dough into a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm area until it has doubled in size, about 2 to 3 hours.

In a medium bowl, combine 1/2 cup of softened or browned butter with 1/2 cup of brown sugar, 2 tablespoons of ground cinnamon, and a pinch of salt. Mix until smooth.

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 14 by 20 inches. Spread the filling over the dough, leaving a border.

Roll the dough into a tight log, slice it in half lengthwise, and twist the two halves together, exposing the filling.

Grease two loaf pans and place the twisted babka halves inside. Cover and let rise for about 1 hour.

Preheat your oven to 350°F (175°C). After rising, brush the babka with an egg wash and optionally sprinkle turbinado sugar on top.

Bake for around 40 minutes or until the internal temperature reaches 190°F (87°C) and the tops are golden brown.

After baking, let the babka cool in the pans for about 10 minutes before transferring to a wire rack.