In a small bowl, combine the warm water, yeast, and 1 tablespoon sugar. Stir well and let it bloom for 5-10 minutes until foamy.

In a large mixing bowl, combine the bread flour, 2 tablespoons sugar, and salt.

Add the evaporated milk, bloomed yeast mixture, and vegetable shortening.

Mix everything until a rough dough forms.

Knead the dough for 10-15 minutes until it becomes smooth, soft, and elastic.

Lightly coat the dough with cooking oil and place it inside a clean bowl.

Cover with plastic wrap or a damp cloth and let it rise for 1-2 hours, or until doubled in size.

While waiting, peel the bananas and slice them into thin pieces.

Punch down the risen dough and transfer it onto a lightly floured surface.

Using a rolling pin, flatten the dough into a large rectangle. The width should be about the same length as your tray.

Starting about 2-3 inches from one short edge, arrange banana slices and pecan nuts.

Fold the edge of the dough over the filling.

Add another layer of banana slices and pecan nuts.

Continue layering and folding until all the dough has been rolled into a loaf.

Pinch all seams tightly to seal the loaf completely.

Transfer the dough into a greased or parchment-lined loaf pan.

Cover and let it rest for 15 minutes.

Prepare the egg wash by whisking together the egg and milk.

Brush the top of the dough evenly with the egg wash.

Bake in a preheated 170°C oven for approximately 30 minutes, or until beautifully golden brown.

Remove from the oven and let cool slightly before slicing.

Serve warm and enjoy.