Preparation

• 1 If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour.
• 2 Lightly toast the pecans in a 450ºF oven until they are just hot, about 5 minutes. Finely chop, and set aside.
• 3 Reduce the heat on the oven to 425ºF.
• 4 In a small bowl, combine the sugar, cinnamon and ginger. Set aside.
• 5 Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside.
• 6 Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more pieces of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter.
• 7 Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans.
• 8 Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers.
• 9 Bake for about 15 minutes, or until golden brown.
• 10 Allow to cool for a least 10 minutes before devouring.
• 11 If desired, top with a bit more honey.