Coarsely chop pecan nuts and heat in a large non-stick frying pan over a medium heat for 2 minutes or until lightly toasted. Remove nuts from pan and set aside.

Wipe frying pan clean and then add 50g of the butter, coarsley chopped, over a medium to high heat. Peel and thickly slice bananas diagonally and add to pan, turning occasionally for 3 minutes or until golden brown. Transfer to a plate and cover with foil to keep warm (do not clean the frying pan).

Add remaining 25g of butter to the frying pan and place over a medium heat. Once butter has melted, add Pauls Vanilla Custard, brown sugar and water. Stir and simmer for 3 minutes or until thickened.

Toast waffles and serve with bananas, sauce, pecans and a dollop of whipped Pauls Whipping Cream.