Maple-Glazed Banana Slices

In a medium bowl, pour 1/2 cup of cold heavy whipping cream. Use a whisk to whip the cream until medium peaks form, which takes about 3 minutes, then set it aside in the refrigerator.

Place a cast-iron skillet over medium heat. Add 3 tbsp of raw pecan halves and toast them, stirring constantly, until they are fragrant and lightly browned, about 2 to 3 minutes. Remove the pecans from the skillet, let them cool slightly, and then roughly chop them.

Peel 3 firm, slightly underripe yellow bananas and slice them diagonally into 1/2-inch thick rounds.

In the same cast-iron skillet, melt 2 tbsp of unsalted butter over medium heat.

Add the banana slices to the skillet in a single, even layer. Cook them undisturbed for 2 minutes until the bottoms begin to turn golden brown.

Carefully flip each banana slice over. Immediately sprinkle 1/2 tsp of ground cinnamon, 1/8 tsp of ground nutmeg, and 1/16 tsp of salt over the bananas.

Pour 3 tbsp of pure maple syrup over the bananas. Immediately reduce the heat to medium-low to prevent the sugars from burning, and cook for 1 to 2 minutes while gently spooning the bubbling syrup over the bananas until it thickens into a glaze.

Divide the warm glazed banana slices among three plates. Top each serving with a generous dollop of the whipped cream and sprinkle with the toasted chopped pecans before serving immediately.