Use butter or non-stick spray to generously coat the wells of a 12 cup muffin tin.
Place a medium saucepan over medium-high heat, combining sugar and ¼ cup warm water. Stir until the sugar dissolves. This should take about 2 to 3 minutes.
Bring the syrup to a boil and do not stir, let it start to caramelize. You can gently swirl the pan to help it start to brown.
Wait until the mixture turns an amber colour.
Immediately remove from heat, and then stir in the mashed banana and cold butter.
Next, stir in the heavy cream. You can return the pan to low heat if the mixture is not smoothing out right away.
Now add the vanilla and the salt. Stir the mixture until it is smooth.
Strain the sauce, discard any chunks of banana.
Let the caramel cool for about 15 minutes.
Now pour about 1 ½ tablespoons of caramel into each muffin tin well. Reserve the extra caramel for later, keeping it at room temperature.
Toss the pecans evenly into the muffin tin wells. You can arrange them artfully or just toss. Either way works.
Uncover the dough you set aside earlier and place one piece in each muffin tin on top of your pecan caramel mixture. Place the cut side down.
Cover that whole thing with plastic wrap and place in the fridge overnight.