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