Preparation

• Preheat your oven to 350 F. Make the filling first. Start by melting 2 tablespoon of butter in a frying pan over medium low heat. Once melted, add the brown sugar. Mix until combined, then stir in the cinnamon. Let simmer for 1 - 2 minutes stirring continually. Add the maple syrup and stir until combined. Turn off the heat.
• Peel and chop up the bananas into 1 " pieces. Then add them to the pan with the butter and brown sugar. Gently mix until all of the banana pieces well are coated. Spread the coated banana evenly into an 8"x8" baking dish.
• Make the topping. In a mixing bowl add the cold butter, the brown sugar and the gluten free flour. Use your hands to squish the butter into the flour and sugar. Mix until fully combined. Add the pecans and mix until they're fully mixed in.
• Cover the bananas with the topping and spread out until the top is fully covered. Bake for 24 - 25 minutes. Serve with vanilla ice cream.