Peel bananas, and cut each banana in half lengthwise. Cut each half into 3 pieces.
Combine sugar and next 3 ingredients in a nonstick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble. Add bananas to pan; cook 2 minutes or until bananas begin to soften.
Spoon 1/2 cup yogurt into the bottom of each of 4 parfait glasses. Divide banana mixture evenly among glasses. Top each serving with 1 tablespoon pecans.
I wanted to post a review because I think it's a little deceptive to give this 5 stars when you (a) serve it over FROZEN YOGURT, or (b) SWEETEN the plain yogurt with agave juice(??!!), contrary to the directions in this particular recipe. As for my review: the bananas portion cooks up deliciously. Where this falls apart is in serving it over plain Greek yogurt. Even with vanilla Greek yogurt, it turns out strongly tart. That's fine if that is what you're looking for, but since I don't really think it works, I am giving this 3 stars. I will not make this with yogurt again since I don't care for the tart results, but I will make it as a topping for the rare times we indulge in ice cream or frozen yogurt. On that basis I give it 3 stars.
I made this dessert tonight and it was both delicious and refreshing--but I am a lover of plain yogurt. I particularily enjoyed the nice crunch provided by the toasted pecans, as well as the contrast between the tart yogurt and the sweet sauce. I used rum and sugar substitute (xylitol brown sugar) and pulled the recipe together in minutes. I highly recommend this dessert to anyone who enjoys plain yogurt.