Finely grind pine nuts with sugar and flour in food processor.
Transfer to a bowl and add butter, egg whites and vanilla and stir well.
Let sit in fridge 1 hour.
Evenly spread 1 tablespoons batter into a 4 inch round template (I cut a 4 inch circle out of bristol board and trimmed the edges) on the parchment paper.
Bake 8-10 minutes- watch and do not over bake.
Quickly remove cookies from sheet and drape over inverted custard bowl to cool.
Caramelized bananas: heat butter and bananas in pan.
Saute 1-2 minutes.
Add brown sugar and ginger and saute 1-2 minutes.
Add rum and milk, bring to a boil and remove from heat.
Assemble in cookie bowls: A scoop of vanilla ice cream with bananas over top.
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