Ingredients:
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 (12 ounce) jar of hot caramel ice cream topping
Instructions:
Preheat oven to 350F. Chop pecans and bananas. Combine ingredients (except
pecans) in mixing bowl. Mix well. Pour mixture into small casserole dish. Sprinkle
pecans over mixture. Bake 10-12 minutes until the top is bubbly. Serve with
butter cookies or apple wedges.