Place the sugar and egg substitute in food processor; process 1 minute. Add banana, vanilla, and salt; process until smooth. Pour the mixture into a large bowl; stir in milks.
Pour mixture into the freezer can of a 1-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover and freeze for at least 1 hour.
