Place the peeled bananas in an airtight container in the freezer. Freeze for a minimum of two hours.
Toasted the pecans
In a dry skillet over medium-high heat spread the pecans evenly in the pan
Stirring constantly, toasting the nuts for approximately 5 minutes, being careful not to burn them.
When the nuts are finished, reserve a small amount of the pecans for topping your ice cream, and put the rest in a bowl to use later.
Caramel Sauce
In the same skillet, turn the heat back on to medium heat. Melt the butter and then add in the brown sugar, half and half, vanilla, and salt. Stir constantly until the sauce begins to bubble a bit.
Turn the pan down to low and let simmer for 5 minutes. Then, turn off the heat and set the pan aside.
Banana Ice cream
Take the bananas out of the freezer and break up into chunks. Place in either a high speed blender, or food processor.
On low speed start blending the bananas for 1 minutes until crumbles form. ( Just a heads up, It will be very loud!)
Now, turn the speed up to high and blend for another minute or two until your bananas look like this, oh ya!
Add in your bowl of pecans and pulse until the pecans are well mixed in.
Now, for the moment you’ve been waiting for, scoop your banana ice cream into a bowl and drizzle with the caramel sauce and top with remaining pecans. And if you feel extra ambitious, top with a little sea salt if desired.
Enjoy, friends!