At a little family-run restaurant called Moonlight, lit only by tiny candles and a necklace of miniature coloured lights garlanding a large pot plant, we were once given - as an extra to our meal - bananas cooked in coconut with a hint of lime. The bananas in Burma are far better than any we get here so I have added a little cardamom and salt to enhance the dish. All over Asia, salt is often added to coconut milk in sweet things - it really brings out the flavours.
Tip the coconut milk into a bowl and whisk with a fork until smooth, adding the salt and cardamom. Stir in the lime rind and then pour the milk over the bananas. Cover the dish with foil and cook on the centre shelf of the oven for 25-35 minutes until the bananas are very soft.
Serve the bananas either warm or at room temperature.
© 2010 Josceline Dimbleby. All rights reserved.