Combine flours and yeast in a mixer with a dough hook attachment.
Begin mixing in the milk. Then mix in all other ingredients. Mix the dough from 5 minutes until smooth. Dough should be sticky.
Place dough in a greased bowl and cover. Proof until doubled in size about an hour. Meanwhile, make the filling and glaze.
Lightly oil a counter top and lightly shape dough into a rectangle shape and begin rolling out. Roll into a rectangle about 13 X15 inches.
Spread banana filling onto the dough. Leaving about half an inch uncovered around the edge.
Roll dough into a log and cut into 8 rolls. Place rolls in the skillet on top of glaze and pecans.
Proof for an additional 30 minutes. Bake in a 350 degree oven for 35 minutes. The rolls should temp at 200 degrees when they are done.
Remove from oven and cool for 5 minutes or until sugar stops bubbling.
Flip rolls onto a serving platter or a heat safe dish. Scrape any excess glaze from the pan and serve.