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Easy
Published 2014
For the best flavour, find small tropical sugar bananas. I buy them from Asian produce shops rather than getting the floury commercial ones from the supermarket. You can cut the bananas into slices, then pour the palm sugar caramel over the top (with or without adding the nuts, as pictured above), then use this to fill a sweet pastry tart shell and serve topped with a scoop of caramel ice cream. Alternatively, smother the crunch onto a pavlova or serve it