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Maple and cinnamon bananas with walnuts
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These sweet, lightly spiced bananas are ready in just 15 minutes – the perfect impromptu pud.
15g walnut halves
10g salted butter
2 small (or 1 large) bananas, thickly sliced diagonally
1/4 tsp ground cinnamon
3 cardamom pods, seeds crushed
1 tbsp maple syrup
vanilla ice cream, yogurt or double cream, to serve
1. Put the walnuts in a non-stick frying pan over a medium heat for 2-3 minutes, until lightly toasted; tip onto a board and roughly chop. Return the pan to the heat and add the butter. When melted, add the bananas in a single layer and allow to cook, undisturbed, for 1 minute 30 seconds. Gently flip them over, sprinkle over the cinnamon and cardamom, and cook for a further 1-2 minutes or until light golden.
2. Drizzle over the maple syrup, scatter with the walnuts and cook for 1 minute, shaking the pan a little to coat, until sticky. Remove from the heat and spoon into a warm bowl. Enjoy straight away with a scoop of vanilla ice cream, yogurt or a drizzle of double cream.
Typical values per serving:
Per serving (with ice cream). Vegetarian.
This recipe was first published in October 2020.