To make the dough, heat the soy milk until lukewarm (approx in microwave for 15-20 seconds), then combine with the yeast and maple syrup in a small bowl. Set aside for the yeast to activate (about 5 minutes).
Meanwhile, in a large bowl, stir the chia seeds into 3 tablespoons of water and set aside for 1 to 2 minutes.
Add olive oil into the chia seeds mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Gradually stir in the yeast mixture.
Bring everything together with hands (the dough be a bit sticky, but this is fine).
Put the dough onto a lightly floured surface and knead a couple of times.
Place the dough in a greased bowl, cover with a towel and leave somewhere warm to prove for 1 hour or until doubled in size.
Meanwhile, make the filling.
Toast the pecans in a dry frying pan. Peel the bananas and destone the dates.
Reserving ⅓ of the toasted pecans to one side, then add all the filling ingredients into a food processor or blender, then blitz until smooth.
Preheat the oven to 180ºC/350ºF.
Grease a 20cm x 20cm baking dish with a bit of olive oil.
When first proving is done, on a lightly floured surface, roll the dough out to 20cm x 40cm.
Scoop the nut mixture onto the dough and spread it evenly across to the edges.
Roll up from the shortest edge tightly into a log, then cut into nine slices (around 1.5" to 2" thick).
Place the slices in the baking dish, cover with a clean tea towel and allow to prove for another 25 minutes or until doubled in size.
Bake for 30 minutes, or until golden and slightly firm to the touch.
Leave in the tin to cool.
Chop and sprinkle over the reserved toasted pecans and serve.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/05/18/recipe-whole-wheat-cinnamon-buns/