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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.
Typical values per serving when made using specific products in recipe
Energy | 1,974kJ/ 472kcals |
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Fat | 25g |
Saturated Fat | 10g |
Carbohydrates | 54g |
Sugars | 50g |
Fibre | 3.1g |
Protein | 6.5g |
Salt | 0.4g |
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