Cut pancakes into 1-inch pieces. Place on parchment-lined baking pan and transfer to freezer.

In medium nonstick skillet, melt butter over medium-low heat. Add pecans and salt and cook 4 to 6 minutes or until pecans are golden brown, stirring frequently. Remove from heat; use slotted spoon to transfer pecans to medium bowl. Reserve butter in pan.

Add bananas to pan; cook over medium-high heat 4 to 5 minutes or until bananas are caramelized, stirring frequently. Transfer bananas and any butter remaining in pan to bowl with pecans. Cover and refrigerate.

In medium saucepan, combine cream and milk. Split vanilla bean in half; use blunt edge of a paring knife to scrape out seeds. Stir seeds and bean pod into milk mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low; simmer 30 minutes, stirring occasionally.

Place eggs, egg yolks and sugar in bowl of stand mixer fitted with whisk attachment. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of hot milk mixture to egg mixture. When combined; pour egg mixture into saucepan with remaining milk mixture.

Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over a large bowl. Cover with plastic wrap placed directly on custard; chill completely.

When chilled, pour custard mixture into ice cream machine and churn according to instructions for your machine (mine took about 20 minutes).

Two minutes before churning is complete, add reserved pecans and bananas, and frozen pancake pieces. Churn until everything is fully incorporated (if it’s too much for your machine to handle, you can also fold in mix-ins in by hand).

Transfer ice cream to freezer to harden completely (at least 4 hours). Serve garnished with Maple Syrup Brittle, if desired.