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Peel and slice the bananas lengthwise.
In a nonstick or cast iron skillet over medium heat, pour the maple syrup and evenly sprinkle the cinnamon over the sizzling syrup.
Place the bananas sliced side down into the sizzling syrup and cook for 2-3 minutes. The bananas should be a dark golden brown.
In a small saucepan, add the water, plant milk, and fonio. Stir.
On medium heat, bring the porridge to a simmer then lower the heat and allow it to cook for 3-5 minutes.
Remove from heat and stir in the cashew butter, agave or maple syrup, cinnamon, nutmeg, and cardamom.
Cover to keep warm and moist until ready to serve.
To serve, split the fonio porridge between two bowls, top with the caramelized bananas and pecans. For smoother porridge feel free to pour a few extra tablespoons of plant milk.