My apologies. I’ve been meaning to share this recipe for a while, but when rumbling stomachs and photo shoots (with adequate natural lighting) are involved, it can be hard to find the right time. However, I was determined to make this again today so I could finally share it with all of you. As I consulted my notes, I couldn’t quite remember why I made this recipe so large. It didn’t take long before I thought, Ah, yes, now I remember…
Reason #1: It’s super easy to make. Takes less than 5 minutes to prep and is done cooking by the time your pancakes hit your plate. Reason #2: Banana Nut Maple Syrup is fancier than plain ol’ syrup. Don’t you want your pancakes (and taste buds) to feel special? Reason #3: Leftovers. This recipe is not limited to its ability to liven up fluffy flapjacks. Spread the love and flavor! Use as a topping on french toast and crepes, or swirl into oatmeal or yogurt. And don’t forget desserts…this would be awesome on vanilla ice cream. But if you still think the yield is too much, you can easily adjust it.
Banana Nut Maple Syrup
makes about 3 cups
2 tablespoons organic butter
4 bananas, sliced ¼ inch thick
¾ cups Grade B maple syrup
1 teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped pecans or walnuts
Melt butter in small saucepan on low heat. Add maple syrup, bananas, and spices. Heat mixture over low heat until just starts to boil. Turn off heat, add nuts, and stir gently.