In a saucepan over medium heat, bring the butter brown sugar and corn syrup to a boil. Remove from heat
Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
On a parchment paper-lined baking sheet use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
Bake for 6-7 minutes, until the edges are a deep golden color.
Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape, then remove from the muffin tin, about 1 minute.
In a bowl microwave the chocolate in 20 second intervals stirring in between for 1 minute.
Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
Scoop about 2 tablespoons of banana pudding into the pecan lace cookie cup. Place 3 slices of banana over the pudding. Drizzle the leftover melted chocolate over the bananas. Sprinkle nuts over the top. Serve immediately.