Heat the oven to 232 C (450 F). Remove phyllo dough from freezer. It should sit at room temperature for at least an hour. Lightly toast the pecans until they are just hot, about five minutes. Finely chop and set aside. Reduce the heat in the oven to 218 C (425 F).
In a small bowl, combine the sugar, cinnamon and ginger. Set aside. Slice the banana lengthwise into ¼-inch thick strips. Sprinkle with the lemon juice and set aside.
Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of dough in the bottom of the dish and brush with butter. Repeat with three more pieces of dough, lightly brushing with butter after each piece.
Add a layer of sliced bananas. Top with three layers of dough, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with three layers of phyllo, lightly brushing with butter after each piece. Add a layer of pecans, leaving about two tablespoons for topping. Sprinkle with most of the cinnamon sugar mixture, leaving about ½ teaspoon for topping. Top with three layers of dough, lightly brushing with butter after each piece. Add another layer of honey. Top with three layers of dough, lightly brushing with butter after each piece. Sprinkle the top with the remaining cinnamon/sugar mixture and chopped pecans.
Trim any dough edges that protrude from the baking dish. Cut a few air vents through the top layers of dough. Bake for 15 minutes, or until golden brown. Allow to cool for at least 10 minutes before eating. If desired, top with a bit more honey.
Source: This recipe is courtesy of Cook & Eat (www.cookandeat.com) and the National Pecan Shellers Association. www.ilovepecans.org
16 4x4-inch squares frozen phyllo dough
1 tsp. lemon juice
1/4 cup butter, melted
1 tbsp. cane sugar
2 tbsp. cinnamon
2 tsp. ground ginger
1/4 cup pecans