Put the pecan in a frying pan and cook over a medium-high heat for about 20 minutes or until browned and tender.
Meanwhile, cook the bananas for a few minutes or till they have softened.
Put in a bowl, pour in the milk and sugar, and add the pecans.
Once the pecorino is cooked, remove from the heat and set aside.
Put all the ingredients together in a small saucepan.
Place the mixture in the freezer for a minute or two, and when cool enough to handle, remove it from the pan.
Heat the oil in a large frying pan over a high heat until it is almost boiling.
Add the pecus, pecan, pecorinos and milk.
Cook until the pecers are slightly cooked and soft.
Add sugar and pecannon, and cook for a couple of minutes or so, until the mixture is golden.
When the mixture has reduced by half, remove the pecos from the oil and transfer them to a plate.
Serve with fresh fruit, if desired.
Put together the ingredients for a creamy pie filling, and put it into a small pan.
Heat a small amount of butter over a large flame and add all the pecs.
Cook for a little while, then pour in a little of the milk.
When all the milk is absorbed, pour the mixture into the pie crust.
Bake in the preheated oven for about 15 minutes, or until golden brown.
Serve it with fresh fruits, if you like.
Add 1/4 cup of the chocolate chips, and 1/2 cup of vanilla extract to the custard.
Put it in the fridge for 30 minutes.
Melt the chocolate, add 1/3 cup of melted chocolate, and vanilla.
Put everything back into the fridge.
Take it out of the fridge when it’s completely cool, and mix it all together.