Smoked Maple Sugared Walnuts & Banana Bread Rolls with Smoked Maple Sugared Walnut Cream Cheese Filling

For Smoked Maple Sugared Walnuts: Preheat your Traeger Grill to 225°F. In a bowl, mix 0.75 cup white sugar with 1 teaspoon cinnamon. Toss 4 cups walnuts in 0.5 cup maple syrup, then coat them with three-quarters of the cinnamon-sugar mix. Spread the coated walnuts evenly on parchment paper. Sprinkle the remaining cinnamon-sugar and fine sea salt over the walnuts. Smoke for 1 to 1.5 hours, or until golden. Let cool completely, then store in the fridge or freezer.

For Banana Bread Rolls: Preheat your Traeger Grill to 375°F. In a bowl, combine 1 cup flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, and 1 teaspoon cinnamon. In a separate bowl, whisk together 3 eggs, 1 cup sugar, and 1 cup banana purée. Combine the wet and dry ingredients until just mixed. Spread the batter onto a parchment-lined pan and bake for 10-12 minutes. Cool the baked bread for 30 minutes. Turn the cooled bread onto parchment paper generously sprinkled with 0.25 cup powdered sugar and roll it (from the shorter end) into a log shape. Refrigerate for 1-2 hours.

For the Cream Cheese Filling: While the banana bread chills, whisk together 8 oz room temperature cream cheese, 1 cup powdered sugar, 6 tablespoons butter, and 2 tablespoons vanilla or bourbon until smooth. Fold in 1 cup of chopped smoked maple sugared walnuts.

To Assemble and Serve: Unroll the chilled banana bread. Spread the cream cheese filling evenly over the bread. Roll the bread back up tightly and chill again until firm. When ready to serve, sprinkle generously with more chopped nuts, slice, and serve.