Instructions: In a saucepan combine the maple syrup, cream and pecans. Bring the liquid to a gentle boil over moderate heat and cook the mixture, stirring occasionally for 18-20 minutes or until thickened.

In a skillet saute the bananas in the butter over moderately high heat for 1 to 2 minutes on each side or until they are lightly browned.

Transfer the bananas to a plate or bowl and spoon the sauce over them, or use the bananas and sauce as topping for ice cream.

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