Maple and cinnamon bananas with walnuts

Name: Maple and cinnamon bananas with walnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 15 g walnut halves; 10 g salted butter; 2 small (or 1 large) bananas, thickly sliced diagonally; ¼ tsp ground cinnamon; 3 cardamom pods, seeds crushed; 1 tbsp maple syrup; vanilla ice cream, yogurt or double cream, to serve

These sweet, lightly spiced bananas are ready in just 15 minutes – the perfect impromptu pud.

Angela Hartnett cooked this recipe by Diana Henry for Nick Grimshaw and guests Aljaz and Janette on episode 8, season 2 of Dish, the Waitrose podcast. It was served after a main course of one-pot paprika chicken & orzo

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Vegetarian

Serves1
CourseDessert
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

15g walnut halves
10g salted butter
2 small (or 1 large) bananas, thickly sliced diagonally
¼ tsp ground cinnamon
3 cardamom pods, seeds crushed
1 tbsp maple syrup
vanilla ice cream, yogurt or double cream, to serve

Method

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.
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.