In the bowl of a stand mixer, fitted with a whisk attachment, add milk, sugar and yeast. Whisk to combine and let proof for 5 minutes, until frothy.

Once proofed, add eggs and banana and whisk to combine. Switch the attachment to a dough hook and add flour and salt. Knead together on medium speed for 5 minutes, until a smooth ball forms and the dough starts to pull away from the sides of the bowl. While the mixer is running, add pieces of the cubed butter, but not all at once. Continue kneading for another 5 minutes.

Once kneaded, remove the bowl from the mixer and cover with plastic wrap. Proof for 1 hour or until doubled in size.

Once the dough has doubled, turn out the dough onto a clean, floured surface. Roll the dough into a 21x16" rectangle that is about 1⁄4" thick.

Evenly spread the melted butter over the rolled out dough. In a small bowl mix together brown sugar, granulated sugar, cinnamon and nutmeg. Sprinkle sugar mixture over the melted butter and top with chopped pecans. Roll the dough into a log and cut into 10, 2" pieces.

Spray a 9x12 baking pan with baking spray. Place the rolls evenly spaced into the pan.

Cover the rolls lightly with a tea towel or saran wrap (sprayed with non-stick spray, so it doesn’t stick to the dough) and let the rolls rise for 30 to 45 minutes, or until doubled in size. Towards the end of the rising time, preheat the oven to 350°F.

Once risen, place the rolls into the preheated oven and bake for 25 to 30 minutes, until golden brown on top and baked through. Once baked, remove from the oven and place on a wire cooling rack. Make the frosting.

In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, cream cheese, butter, milk, vanilla and salt. Beat on a medium-high speed for 3 minutes until smooth and fluffy.

For a thinner frosting add more milk. Spread the frosting over the rolls while they are still warm. Once frosted, sprinkle the rolls with chopped pecans. Serve warm.