Melt 2 tablespoons of butter in a heavy-bottomed pan over medium heat, waiting for it to bubble and foam; about 2-3 minutes.

Place sliced bananas cut side down into the hot pan, cooking for 1-2 minutes until golden caramelization appears before flipping.

Sprinkle coconut sugar over the flipped bananas, frying for 1-2 minutes until caramelized and glossy.

Remove the fried bananas from the pan and let them rest on a plate to maintain texture.

Add 1/2 cup of heavy cream, 2 tablespoons of maple syrup, and 1/2 teaspoon of ground cinnamon to the same pan, stirring continuously for about 3-4 minutes until thick.

Stir in the remaining 1 tablespoon of butter into the thickened sauce until melted for a rich texture.

Serve by drizzling the creamy maple sauce over the fried bananas, optionally garnishing with chopped walnuts.