Begin by melting the butter in a small saucepan. Once melted, remove from the heat and stir in the milk, ensuring the mixture is warm. Add the mashed banana and beaten egg, and mix well.

In a large mixing bowl, combine the strong white flour, plain flour, muscovado sugar, dried yeast, and salt. Gradually mix in the banana-milk mixture using a wooden spoon, creating a sticky, lumpy dough. Cover the bowl and let the dough rest for 15 minutes to allow the flour to absorb the liquid and for the gluten to develop.

After the initial resting period, wet your hands and gently lift the dough from underneath, folding it over the top. Repeat this folding process seven times, turning the bowl as you go. This will help the dough become smoother and more elastic. Flip the dough over, cover it, and let it rest again for 15 minutes. Repeat the folding and resting process twice more before leaving the dough to rise until it has doubled in size.

Once the dough has risen, punch it down and shape it into a rough ball. Place the bowl in the freezer for 20 minutes (or the fridge for an hour) to firm it up, making it easier to roll out.

While the dough chills, prepare the filling by creaming together the butter, muscovado sugar, and ground cinnamon until soft and spreadable.

Lightly flour a clean surface and tip the dough onto it. Dust with additional flour, then shape the dough into a rough square. Roll it out to approximately 30cm x 45cm. Evenly spread the cinnamon butter over the dough, then scatter the chopped pecans and sliced bananas on top. Carefully roll the dough from one of the long sides, sealing the seam tightly.

Slice the rolled dough into 12 thick slices and place them in a lined roasting tin (approximately 25cm x 35cm). Cover the tin and let the rolls prove for 30-45 minutes, until they feel soft and pillowy. Preheat the oven to 180°C (fan 160°C), or gas mark 4.

Bake the rolls for 25-30 minutes, or until they are golden and fully cooked through. Remove from the oven and allow them to cool for 10 minutes.

In the meantime, prepare the icing by beating together the butter and cream cheese until smooth. Gradually add the sifted icing sugar and vanilla extract, mixing until well combined. Spread the icing over the still-warm rolls.

Allow the rolls to cool for an additional 20 minutes before serving. While best enjoyed fresh, these rolls will keep for up to 2 days in an airtight container. Reheat gently before serving.