Preheat the oven to 350°F (180°C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.

Mash the banana with a fork into a smooth puree, pack it in a measuring cup, sweep off the excess, and freeze the excess for later. Measure exactly 1 cup + ⅓ cup mashed bananas.

Place the banana mixture in a large mixing bowl with melted plant-based butter and self-rising flour.

Stir with a rubber spatula, and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed bananas.

Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 12.5-inch x 10.5-inch rectangle shape.

Spread the softened butter evenly onto the rectangle.

In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.

Add slices of banana in rows all over the dough rectangle. If you want to add chopped nuts, sprinkle them evenly and press a little to stick to cinnamon sugar.

Roll starting from the longest side until it forms a cylinder.

Use a serrated knife or an unflavored flossing string to cut 9 pieces from the cylinder.

Place each roll with the swirl facing up on the prepared baking dish.

Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on top.

Cool down at room temperature on a wire rack before icing.

To glaze, stir ½ cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls. Sprinkle chopped pecans or walnuts on top if you like.