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.