Bananas are wonderfully sweet with firm and creamy flesh; they come prepackaged in yellow jackets and are available throughout the year. When bananas turn ripe they are perfect for sweets. At this stage I peel and place them in a plastic in the freezer. When I make banana cake I defrost them bringing a nice banana flavour to the cake. This is a lovely banana slice with a crunchy topping. This recipe I have effectively used as a cake slice in my profession and as a dessert at home.
Ingredients make 15 pieces
3 bananas (300 g)
150 g unsalted butter
½ cup caster sugar (125 g)
2 eggs (100 ml)
½ cup desiccated coconut (50 g)
110 ml milk
1¼ cup self raising flour (200 g)
Method
Preheat oven to 160 ºC
Cream butter and sugar in a bowl for 5 min using an electric mixer or hand mix.
Add eggs and mix evenly.
Mix in the milk.
Puree bananas and add to the mix and combine
Add desiccated coconut and flour, mix until evenly combined
Spread mixture evenly in a 19 x 29 cm. deep baking tin lined with baking paper.
Bake in the oven on 160º C for approx. 50 min.
Topping
Melt 50 g butter and ¼ cup honey (80 g)
Add shredded coconut 1 cup (70 g) and combine
Bake in the oven on 200º C for approx. 10 min.
When chilled, cut into serving pieces and place on a plate
Note: Serve warm with ice cream, custard or cream.
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