In a medium sized bowl pour in honey, peanut butter & greek yogurt. Take spatula & mix until thoroughly combined. You will notice it starts to thicken, which is what you want. Then pour in chocolate chips, and fold them in. Refrigerate for 30 minutes.

While the “ice cream” is chilling, add 1 tbsp coconut oil to medium sized frying pan & turn on heat to medium high. Then once it has heated for 2 minutes, turn down to medium heat. Add in the pecans. With a spatula coat the nuts in the coconut oil. Then sprinkle 1⁄2 the coconut sugar & cinnamon over the nuts. Then toss them in the seasoning as well. Keep toasting & toasting them for 3-5 minutes, until browned. Then transfer to a bowl to cool.

In the same frying pan, wipe out with a towel, then add in the last tbsp of coconut oil on medium heat. Next slice the banana in half horizontally, so you have 2 long halves. Then place them banana halves inside down first in the frying pan. Then sprinkle coconut sugar & cinnamon on top, cook for 30 seconds. Then flip so the inside part is now facing up. Sprinkle with coconut sugar & cinnamon, cook for 1 minute. Then flip to the other side one more time & cook for 1 minute. Then take the pan off the heat & let cool in the pan for another minute.

Now you will assemble! Place banana halves toward the outside of the bowl. Then scoop 2 spoonfuls of the peanut butter yogurt mixture in the middle of the caramelized bananas. Sprinkle with toasted nuts, more chocolate chips & enjoy!