In a pot over medium heat, combine the water, sugar, and salt then stir until everything is fully dissolved. Bring to a boil and boil for 20 minutes, or until the color turns a light amber and the consistency becomes like a light syrup. Add the bananas, vanilla extract, and pandan leaves. Cook for about 10 minutes, or until the bananas have become tender and turned a deeper amber color. Cool and keep refrigerated.
In a bowl, mix together the yeast, 1 tablespoon of sugar, and warm milk until fully dissolved. Leave to bloom for about 5 – 10 minutes.
In a bowl, whisk together the bread flour, remaining sugar, and salt until everything is evenly dispersed. Pour in the bloomed yeast and egg. Stir everything together until a shaggy dough forms. Turn out onto a floured work surface.
Knead the butter into the dough and continue kneading until the dough becomes smooth and comes off any surface cleanly without sticking. Cover and let rest for 1-2 hours.
Punch out the dough and dust with flour. Roll out to an even cm thickness and cut out 12 circles with a cookie cutter. Place each doughnut on a tray lined with baking paper and cover. Rest for another 30 minutes.
Fry the rested doughnuts in oil over medium heat for about 4-5 minutes on each side, until puffed up and golden. Drain excess oil and cool completely. Slice each doughnut in half.
In a bowl, beat the cream cheese, evaporated milk, and minatamis na saging syrup together until well combined and creamy.
In another bowl, whip the cold cream with powdered sugar until stiff peaks and fold into the cream cheese mixture.
Take a bottom slice of the doughnut and pipe a ring of cream along the edges. In the center, place a generous amount of minatamis na saging then top with the top slice of the doughnut. Press down lightly and dust with powdered sugar.
Serving Size 4-6 servings