1 package (2-ounce pouch) chopped nut topping, available on baking aisle
Peel and slice the banana down the center lengthwise and place in dessert boats or bowls.
Place peanut butter in a small pan and melt gently over low heat.
Scoop vanilla ice cream into bowls or boats on top of bananas, 2 scoops per sundae. Top 1 scoop of ice cream with melted peanut butter sauce, the other with a drizzle of honey and a sprinkle of cinnamon, use about 1 tablespoon of honey per dessert. Garnish sundaes with whipped cream and chopped nut topping.