The maple syrup gives this banana "nice" cream a real dessert flavour, and the addition of the pecans gives it an extra crunch! I make this recipe for mid-week or weekend desserts when I have friends over and I don’t have time to knock up something that takes too long, and I usually sprinkle a punnet of graze banoffee pie on there too for some extra vitamins and minerals.
Slice up the bananas and freeze for 2 hours.
Chop up the pecans and roast on 180 degrees until they reach a lovely golden brown.
Blend the frozen banana until smooth.
Add the maple syrup and chopped roasted pecans (leave some to the side for later) to the blended banana and stir to combine.
Smooth the mixture out in a freezable tray.
Freeze for approximately 6 hours and let it thaw until it's reached a lovely soft serve consistency before scooping.
Scoop unto bowls (you should get 6 servings of 2 scoops), drizzle with some more syrup and sprinkle with leftover roasted pecans or a punnet of graze banoffee pie.