Pour 3/4 cup of the whole milk into a saucepan. Heat the milk over low heat until it reaches 90°F. Remove the pan from the heat and pour the milk into a medium-sized mixing bowl. Sprinkle 1/2 teaspoon of the yeast over the milk and stir to dissolve. Working in 1/4 cup increments, stir in 1 1/4 cups of the bread flour. A sticky dough should form. Cover the dough with plastic wrap and set aside to let rise for 2 1/2 hours.

Once the flour mixture has doubled in size, transfer it to a large stand mixer fitted with a dough hook. Add the remaining yeast and set the mixer to it's lowest setting. Let mix for 2 minutes or until the yeast is fully integrated and the dough is uniform. Pour in 3/4 of cup of the remaining milk and increase the mixer's speed. Let mix for 5 minutes or until the mixture resembles a thick cream.

Melt 1 tablespoon of the butter and add it to the mixer. Add the sugar and salt and return the mixer to it's lowest setting. Add 1/2 of the remaining flour in 1/4 cup increments, waiting for each addition to be fully integrated before adding more. Pour the remaining milk into the mixer and mix until integrated. Add the last 1/2 of the flour and mix until a slightly tacky, uniform dough forms.

Place the dough on a well-floured surface and knead it briefly, about 7 minutes. Transfer the dough to a bowl greased with sunflower oil and cover with plastic wrap. Leave the dough to rise for 1 1/2 hours.

Place the dough on a well-floured surface and roll it out into a rectangular shape roughly 2-inches thick. Wrap the dough and transfer it to the fridge and let chill for 3-4 hours.

Once the dough is chilled, take the remaining butter (you should have five sticks) and place them in the center of a large sheet of parchment paper. Place another sheet of parchment paper over top. Using a rolling pin, beat the butter into a rectangular shape that measures 12x18 inches. Transfer the butter to the refrigerator and chill for 20 minutes.

Place the chilled dough on a floured surface and roll it out to a 28x12-inch rectangle. Peel the top sheet of parchment paper off of the chilled butter plate. Place the plate face-side-down on the dough covering 2/3 of it. Peel the the remaining sheet of parchment off of the butter plate. Fold the naked 1/3 of the dough over the butter plate. Continue folding the dough as you would a business letter. Pinch the seams to seal in the butter plate, then give the dough a quarter turn and roll it out to a 28x12-inch rectangle. Fold the dough once again like you would a business letter. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 hour.

Once the hour has elapsed, return the dough to the floured surface and roll it out to a 28x12-inch rectangle. Fold it again like you would a business letter, then wrap it and return it to the fridge to chill for another hour or until ready to use.

Place the bananas, sugar, vanilla bean, lemon juice, butter and salt in a large skillet. Place the skillet over medium heat and stir until the sugar dissolves. Bring the mixture to a boil, then reduce to a simmer and let cook for 10 minutes, stirring occasionally. Remove the pan from the heat and mash any remaining pieces of banana with the back of a spoon. Set the mixture aside to cool completely.

Place the dough on a floured surface and roll it out to a 12x40-inch rectangle. Trim 1-inch of dough from the longest sides of the rectangle. Divide the rectangle into thirds.

Take one third and spread dulce de leche on it, leaving a 1-inch border on all sides. Add roughly 2 tablespoons of banana jam to the dough and spread it evenly over top of the dulce de leche. Take the end closest to you and roll it away from yourself to form a log. Tuck the ends into the log and pinch the dough to form a seam on all sides. Transfer the log to the fridge and let chill for 30 minutes. Repeat with the remaining dough.

Slice each log into 8 even pieces. Transfer them to a baking sheet lined with parchment paper, 8 danishes per sheet. Leave the danishes to rise for 1 1/2 hours.

Preheat the oven to 400°F.

In a small mixing bowl, whisk the egg yolks and heavy cream together. Using a pastry brush, brush the mixture onto each danish. Cover the danishes with a sprinkling of crushed banana chips and place them in the oven. Bake the danishes for 15-18 minutes or until golden brown.

Let the danishes cool on the sheet for 10 minutes before transferring them to a cooling rack.

Serve warm or at room temperature with a good cup of coffee.