In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup all-purpose flour, whole wheat flour, yeast, and 1 tablespoon salt. Add ¾ cup hot water, banana, honey, and melted butter; beat at low speed until dough comes together. Cover and let rest for 15 minutes.
Add ½ cup all-purpose flour to wheat flour mixture. Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly tacky, 6 to 8 minutes. Add up to remaining ½ cup flour, 1 tablespoon at a time, if dough is too sticky. Lightly spray a large bowl with cooking spray. Shape dough into a smooth ball and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
Spray a 12-well muffin pan with cooking spray. Place on a rimmed baking sheet.
In a small bowl, stir together brown sugar, cinnamon, and remaining ¼ teaspoon salt.
Punch down dough and let rest for 10 to 15 minutes. On a lightly floured surface, roll dough into a 18x12-inch rectangle. Using a small of set spatula, spread room temperature butter on dough. Sprinkle with cinnamon-sugar mixture, leaving a ½-inch border on one long side. Starting at long side opposite border, roll up dough, jelly roll style. Place seam side down and shape into an 18-inch-long log with even thickness. Using a serrated knife dipped in flour, cut dough into 12 (1½-inch-thick) slices. Tuck ends underneath and gently pinch together bottoms. Place in prepared muffin cups. Cover and let rise in a warm, draft-free place (75°) until puffed, 15 to 20 minutes.
Preheat oven to 350°.
Bake until golden brown and an instant-read thermometer inserted in center registers 200° to 205°, 15 to 20 minutes. Let cool in pan for 3 minutes. Remove from pan. Garnish with confectioners’ sugar, if desired. Serve warm.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/banana-cinnamon-swirl-rolls-recipe/