Recipe by Dani Venn
Prep Time: 20 minutes
Cook Time: 20 minutes
400mls coconut milk, stirred well
1 lime, zest finely grated
1 tablespoon coconut nectar (see note)
3 free range egg yolks
1 teaspoon tapioca / arrowroot flour
3 – 4 bananas, sliced 5cm thick on the side
1 lime, juice only
2 teaspoons coconut nectar
Preheat fan-forced oven to 180 degrees on grill with fan on setting.
To make custard place coconut milk, lime zest and coconut nectar in saucepan over low heat, stir well to combine and heat up until just below simmering point.
Whisk egg yolks and flour together in mixing bowl, when coconut milk mixture is hot, add a little to egg yolks then whisk, then add remaining coconut milk mixture, whisk together well, then put mixture back into saucepan over low heat and stir with flexible spatula for about 5 mins until mixture is thickened. Turn off heat and set aside.
Meanwhile, add bananas to ceramic baking dish. Mix together lime juice and coconut nectar and pour glaze over bananas ensuring they are well coated. Place bananas in oven for 5 minutes, then remove and baste bananas in glaze, cook for a further 5 minutes, remove from oven, top with Table of Plenty Banana or Gingerbread Clusters, heat in oven for a further 2 minutes, remove from oven.
Serve crumble with warm custard and extra lime zest.
- Coconut nectar is preferred for this recipe however if you can not source maple syrup is a good alternative