This simple but sublime dessert is living proof that great food does not need to be complicated. The nutty undertones of coconut cream bring out the creamy sweetness of the bananas perfectly. Typically, finger bananas are used, but the regular Cavendish variety will suffice as well. Use slightly under-ripe or newly ripe bananas, as their relative firmness will better withstand cooking.
© 2014 All rights reserved. Published by Marshall Cavendish.