Maple and cinnamon bananas with walnuts

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

Ingreadient

• 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

Step by step

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.