Freeze for at least 4 hours, or overnight. To store frozen pops, remove from mold, wrap individually in plastic wrap, and place in a resealable plastic bag.
3 tablespoons butter
1/2 cup brown sugar, packed
1 medium banana, quartered lengthwise and sliced
1/4 cup chopped pecans
1 tablespoon brandy (optional)
1 1/4 cup milk
1 cup heavy (whipping) cream
Over medium heat, melt the butter and add the brown sugar and sliced banana. Saute, stirring frequently, until the syrup is not sugary, and the bananas are tender. Add the pecans and brandy, and cook for another 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
Measure the milk and cream into a blender. Add the banana mixture, and pulse once or twice, just to fully incorporate.
Pour into ice pop molds or paper cups. Insert sticks and freeze for at least 4 hours, or overnight.
Run molds briefly under warm water to release pops.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/07/bananas-foster-popsicles.html