Pecan Crust:

Preheat oven to 350.

1. Place pecans in food processor and process pecans on high until they are a fine meal. Add the sugar and pulse a few times. While food processor is running on low, add the melted butter and process til completely blended & clumped together.
2. Lightly grease 9 x 13 pan. Add pecans, using your fingers or the bottom of a glass, gently press to cover the bottom of the pie pan.
3. Bake the crust for 12 to 15 minutes. (keep your eye on the pecans, nuts can burn very quickly.)
4. Remove from oven and let crust cool about 15 minutes.

Filling:

1. Whip heavy cream and 3 to 4 tablespoons of sweetener til stiff peaks form. (Set aside in fridge.)
2. Slice 2 of the bananas and top crust with banana slices.  
3. Combine milk and pudding mix, whisk about 2 minutes or until well blended
4. Spoon 2 cups of pudding over banana layer.
5. Gently stir 1 cup of whipped cream into remaining pudding.
6. Spoon over pudding layer.
7. Top with remaining whipped cream.  
8. Refrigerate until firm, about 2 to 3 hours.
9. Garnish with more banana slices and additional chopped pecans if desired.