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