Make the Dough:

1. Add 425 grams all-purpose flour, 100 grams whole grain spelt the flour, sugar, yeast (if using) and salt to the bowl of a stand mixer. Whisk to combine.
2. Finely chop the banana peel using a food processor or sharp knife.
3. In a saucepan, add the milk, butter, and pureed banana peel. Heat until the butter is melted and an instant read thermometer registers 120 degrees F – 130 degrees F.
4. Pour the banana milk mixture over the flour mixture. Use the paddle attachment to beat the mixture at low speed until combined, 2-3 minutes.
5. Add the sourdough and incorporate thoroughly. Let rest 15 minutes.
6. Add the egg, mashed banana, and vanilla extract. Beat until a shaggy dough forms. Scrape down the sides of the bowl as necessary.
7. Switch to the dough hook and beat at medium-low speed until the dough is smooth, elastic and begins to pull away from the sides of the bowl, about 10 minutes or so. If the dough is too sticky, add in additional all-purpose flour, 1 tablespoon at a time until the desired consistency is achieved.
8. Cover and let the dough rest in the mixer bowl for 30 minutes.
9. Remove the dough to a large bowl. Stretch and fold the dough over itself a few times in the bowl. Form into a ball and place it back in the bowl.
10. Cover and allow the dough to rest an additional 30 minutes. Stretch and fold the dough. Form it back into a round.
11. Cover and allow the dough to rise at room temperature for 1 ½ – 2 hours, or until dough springs back when lightly touched.

Make the Filling:

1. Mix the brown sugar, pecan flour or ground pecans, cinnamon, cocoa powder and melted butter in a small bowl.

Shape / Final Rise / Bake:

1. Line a 13×9 inch baking pan with parchment. Grease any exposed areas with butter.
2. Turn the dough out onto a lightly floured surface. Roll into a 24×12 inch rectangle with one long side facing you. Roll it out as evenly as possible.
3. Carefully spread the filling over the dough, leaving a 1-inch border along the long side of the dough farthest from you. Sprinkle chopped pecans over the surface of the dough, if desired.
4. Starting from the long end nearest you, roll the dough up tightly into a log. Pinch the seam to seal.
5. Using a sharp knife or bench knife, slice the dough into 12 slices (about 2 inches each). Place the rolls in the prepared pan. Cover and let the rolls rise at warm room temperature until puffed, 1-2 hours.
6. Preheat the oven to 350 degrees F. and place a rack in the middle.
7. Bake the rolls 30-35 minutes, until the centers are set, and an instant-read thermometer inserted in the center registers 190 degrees F. Let cool in the pan for 10 minutes. Then top with the white chocolate glaze. Best served warm.

White Chocolate Glaze:

1. In a microwave-safe bowl, combine the white chocolate, milk and butter.
2. Heat on high in 15-20 second intervals, stirring in between, until the chocolate is melted. Continue stirring until combined.
3. Add the confectioners’ sugar and vanilla and whisk until smooth. Drizzle over the top of the rolls using the tines of a fork.