In a large bowl, mix the flours, yeast, sugar, salt and cinnamon.

Gently heat the milk for 30-45 seconds in the microwave, melt the butter or spread in a small microwave safe bowl for 20-30 seconds and beat the egg.

Make a well in the dry mixture and pour in the warm milk, melted butter and beaten egg.

Mix everything together until combined, then tip out onto a floured surface and knead for 10 minutes until smooth and springy. The dough will probably be very sticky, but persevere with it and feel free to add a little more flour as you go along if necessary, it will become less sticky when you've been kneading it for a while.

Place the dough in an oiled bowl, cover with a plate or clingfilm and leave in a warm place to rise until doubled in size. This will usually take around an hour, depending on how warm your room is.

Whilst the dough is rising, pop the banana chips into a plastic freezer bag, seal and bash with a rolling pin until they crushed to large bread crumb size.

Once the dough has risen, grease a large baking sheet and put it aside. Tip the dough out onto a floured surface, knead a couple of times and then pull out into a rough flat rectangle.

Mash the banana and spread it over the dough, then top with the crushed banana chips and chocolate chunks.  Fold the dough over the enclose the fillings, then knead a few more times until combined.

Split the dough into 8 equal portions, roll each one into a smooth ball and place on the baking tray in two rows of four, leaving a little space between each for rising. Cover the tray with a clean plastic carrier bag or clean damp tea-towel and leave in warm place for around 20 minutes until doubled in size again.

Whilst the buns are rising, preheat the oven to 200°C (Gas mark 6/390°F). Mix 50g plain flour with 4-5 Tbs water to make a paste.

Once the buns are risen and ready to bake, spoon the flour paste into a piping bag and pipe it across the buns to form the crosses.  If you don't have a piping bag to hand then a small freezer bag will also work - just fill and cut off the tip.

Bake in the oven for 20 minutes until risen and golden.

As soon as you take the buns from the oven, brush them with a light layer of honey to glaze, then break the buns apart and cool on a wire rack.