1/2 cup pecans, half or chopped pieces 4 large bananas 1/2 cup water 1/2 pound (2 sticks) unsalted butter 1 cup dark brown sugar, lightly packed 1 teaspoon vanilla 2 tablespoon banana cream liqueur 2 tablespoon Bailey's Irish Cream liqueur 1 tablespoon cognac 1 teaspoon sesame seed oil Vanilla ice cream
Peel the bananas and cut them into diagonal slices about 1/2 inch thick. Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly until they begin to darken and give off a rich toasted aroma. Remove from heat and set aside.