Roughly chop the walnuts and toast them briefly in a dry frying pan over a medium heat until fragrant. Then take them out and set aside.
Peel the bananas and halve them lengthways. Heat a large frying pan with the coconut oil.
Lay the bananas cut side down in the pan and fry on both sides until golden brown. Be careful when turning, as they soften quickly.
Sprinkle the cinnamon and cardamom over the hot bananas. Pour over the maple syrup and swirl the pan briefly so everything is spread out.
Leave the bananas in the pan for a moment longer until the surface is slightly glossy and the spices cling well.
Transfer to plates and scatter the walnut crunch over the top. Best served warm.
Good to know
When banana takes on colour in the pan, it turns soft, fragrant and really cosy. Add a little crunch on top, and the dessert almost puts itself on the table.
Swaps
Walnuts → pecans (similarly nutty, a little milder, also with unsaturated fats); maple syrup → date paste (plus a little fibre); cardamom → vanilla (a milder aroma, good for sensitive young palates).
Allergens
Contains tree nuts, so it's not suitable for people with a nut allergy; easy to serve to children in small, soft portions, and usually fine in pregnancy as long as the ingredients agree with you.
