The whole family absolutely loved this and I can't believe how simple and delicious it was. I had borrowed the Healthy Cooking magazine from the library last year and jotted down the recipe. When I came across my note today, I thought I should finally try it. I am glad to see you have it posted because it is certainly a keeper and should be shared! Thx Indiana Debbie!
This was so quick and easy to prepare, and it was heavenly! I followed the recipe as written, and would not change a thing when making it again in the future. The recipe didn't explain what to do with the bananas, so I decided to just cut each banana in half, and then I cut each half into thirds, and I added those slices to the skillet (rather than whole banana halves). Thank you for sharing your recipe, Indiana Debbie. We really enjoyed it. Made for 2009 Fall Pick-A-Chef.
We made a variation of this recipe that was not quite as low fat - so this will definitely be a keeper. Instead of pecans, used 1/2 cup toasted flaked coconut, all other ingredients the same. Thank you for posting... YUMMY!!!