Summary

Ingredients

• 1 kg banana (s), ripe
• 0.5 teaspoon ½ cardamom, ground
• 0.5 teaspoon ½ vanilla, ground
• 1 teaspoon lemon juice
• 250 ml cream
• 3 tablespoon maple syrup
• 50 g almond (s), chopped

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Instructions

1. Puree the ripe bananas (the ripe the better) in a blender with vanilla, cardamom and lemon juice - if necessary, sweeten to taste, but this is usually unnecessary with really ripe bananas. Pour the banana mixture into bowls. Whip the cream until stiff, adding 2 tablespoons of maple syrup. Put on the banana cream.
2. Toast the chopped almonds in a dry pan until they are evenly browned. Stir constantly. Finally add the remaining maple syrup and stir for a few more minutes on a medium heat. Then let it cool down, while the remaining moisture dries off. After cooling, everything can be easily crumbled into brittle grains. Sprinkle these over the cream just before serving.