Preheat the oven to 180'C.
Place the pecan nuts on an oven tray and roast them in the oven for 7 minutes to intensify the flavour. Allow to cool and then lightly crush the pecan nuts in a pestle and mortar.
Peel the bananas. Cut the fruit into small pieces and place in a food processor with the milk, Chobani yogurt and maple syrup. Blend until smooth add a splash more milk if the smoothie is too thick.
Serve in chilled glasses and sprinkle over the pecan nuts.
«Make sure the bananas are ripe to maximise the flavour and sweetness of the fruit.»