Bash the sesame seeds, pecans and almonds in a pestle and mortar and add to a frying pan over a medium-high heat and stir until toasted for 1 minute or so. Add 2 tablespoons maple syrup and stir to coat the nuts. Allow to cook for another minute.
While the granola is toasting in the pan toss the bananas in the sugar and place onto another frying pan along with the butter. Fry for a minute on either side until caramelised and golden.
In a medium bowl whisk the Greek yogurt with the remaining tablespoon of maple syrup and the seeds from the vanilla pod. Stir until fully incorporated.
Spoon the yogurt into the base of a bowl, top with two banana slices per portion followed by the granola.