In a large mixing bowl, combine 2 cups of flour, sugar, yeast and salt.

In a small saucepan, heat milk and butter to 120-130 degrees. Add to the dry ingredients; beat just until moistened. Add the bananas, egg and vanilla; beat until smooth. Stir in enough remaining flour to make a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, 45-60 minutes.

Punch down the dough. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 15×6-inch rectangle. Brush with melted butter to within 1/2-inch of edges. Combine pecans, sugar and allspice; sprinkle over dough to within 1/2-inch of edges.

Starting with a long side, roll up jelly-roll style; pinch seam to seal. Slice each roll into 15 slices. Place in two greased 13×9-inch baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 400 degrees for 15-18 minutes or until golden brown. If desired, brush tops lightly with melted butter (I always do). Remove from pans to wire racks.

Combine icing ingredients, adding milk a little at a time to reach desired drizzling consistency; drizzle over rolls. Serve warm. Makes 30.

(Recipe adapted from Taste of Home Holidays and Celebrations Cookbook 2007.)