In a saucepan over medium-high heat, bring the sugar and water to a boil. Add the cranberries. Bring back to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.
COFFEE CARAMEL SAUCE
In a saucepan over medium-high heat, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.
Cook without stirring until the mixture turns light gold, about 3 minutes. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil, whisking until smooth. Let cool, transfer to an airtight container and refrigerate.
For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel sauce over the ice cream. Top with cranberry compote and pecans.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.