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
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.