1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan with baking parchment and grease lightly. Set aside. Chop the walnuts and set aside.

2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Next, add mashed bananas, maple syrup, and vanilla extract and mix until well combined. In a separate bowl mix flour, oats, baking powder, ground cinnamon, ground cardamom, and salt. Add to the large bowl and mix to combine. Add the chopped walnuts and fold them in. Pour the batter into the prepared baking tin, smooth out the top, and bake for about 55-65 minutes or until a wooden skewer inserted into the center of the banana bread comes out clean – some moist crumbs are ok. Take out of the oven and let cool down completely on a wire rack.

3. For the glaze mix confectioners’ sugar with maple syrup and heavy cream. You want a thick and not too runny consistency – add more heavy cream to adjust. Drizzle the cake with the glaze and sprinkle with some chopped walnuts and rolled oats. Let the glaze dry before slicing.