Preheat oven to 350 degrees.

Mix pecans, melted butter and salt in a bowl.

Transfer pecan mixture to a cookie sheet covered in parchment paper and bake for 8-10 minutes.

Pour 3/4 cup cream and brown sugar in a saucepan and cook over medium heat, stirring until sugar is melted.

Whisk the eggs and the remaining 1/4 cup of cream together in a small bowl.

Temper the eggs with the sugar/cream mixture and slowly add this back into the saucepan, while whisking.

Continue to cook the custard until bubbles start to form, then remove from heat.

Add the granulated sugar and vanilla and whisk until combined. Allow to cool.

Cover and chill custard overnigh, or for at least 4 hours.

Once ready to churn, mass bananas in a small bowl.

Add mashed bananas to the chilled custard and stir to combine.

Add custard to your ice cream mixture and add whole milk.

Churn according to manufacturers instructions.

With about 5 minutes left in the churning process, add the buttered pecans and allow them to distribute throughout the ice cream.