Begin by preheating a dry skillet over medium heat. Add the chopped pecans to the hot skillet and toast them for about 2–3 minutes, stirring frequently until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium-low and add unsalted butter. Melt completely, then stir in brown sugar and ground cinnamon until it starts bubbling to create a smooth caramel sauce.

Carefully add banana slices to the caramel and cook for 1–2 minutes on each side until lightly caramelized and fragrant. Drizzle in vanilla extract and dark rum if desired.

Sprinkle toasted pecans into the skillet and gently coat them in the caramel for another 30 seconds.

To serve, scoop vanilla ice cream into bowls and spoon warm banana mixture over it. Drizzle with remaining caramel sauce and garnish with more pecans.