Ingredients

3-4 ripe Coop Fairtrade bananas, each cut into 3 strips lengthways
120g Coop Fairtrade light brown soft sugar
120g local unsalted butter, softened, plus extra for greasing
4 tbsp maple syrup
10 cardamom pods
1 tbsp vanilla extract
2 local eggs
80g Coop plain flour
40g Coop ground almonds
50g Coop Fairtrade cocoa powder
1100ml Coop British whole milk
Crème fraîche, to serve;

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Grease and line a heart-shaped or round springform tin, 22cm across

3. Drizzle the maple syrup evenly over the base

4. Arrange the banana strips cut-side down over the top, just touching each other

5. In a pestle and mortar, crush the cardamom, then remove the seeds and grind to a powder, discarding the husks

6. Using an electric whisk, beat the butter, sugar and vanilla with the cardamom until pale and fluffy

7. Whisk in the eggs, one at a time

8. Add the flour, almonds and cocoa, followed by the milk. Beat until well combined then pour over the bananas

9. Smooth the top and bake for 45-50 mins, or until a skewer comes out clean

10. Allow to cool for 5 mins, then take out of the tin

11. Serve warm, fruit-side up, with a spoonful of crème fraîche