Best dessert and baking recipes from TASTE Magazine

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Buttermilk rye crêpes Suzette with clementines

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Fruity dessert

Sesame banana spring rolls with salted caramel sauce

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Coffee recipes

Cinnamon doughnuts with coffee royal icing

Cake recipes

Sticky burnt orange self-saucing pudding

25 minutes

Coffee recipes

Peach-and-cardamom pies with brown-sugar lattice crust

25 minutes

Fritter recipes

Pumpkin fritters

20 minutes

Toffee, banana and coconut open pie

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

50 g brown sugar, plus 2 T for sprinkling
200 g desiccated coconut
220 g coconut flour
1 free-range egg
4 T honey
1⁄2 cup milk
4–6 bananas, peeled and halved
200 g sugar

Method

Preheat the oven to 180°C. Roll out two-thirds of this shortcrust pastry to a thickness of 1⁄2 cm. Line an 18 cm pastry case with the dough, sprinkle with 2 T brown sugar and blind bake for 10 minutes.

To make the filling, mix 200 g desiccated coconut, 220 g coconut flour, 1 free-range egg, 4 T honey and 1⁄2 cup milk. Spread over the pastry, then top with 4–6 peeled and halved bananas. Sprinkle with 50 g brown sugar and bake at 180°C for 12 minutes.

Melt 200 g sugar in a pan until a dark caramel forms and the sugar has dissolved (don’t stir, just swirl the pan).
Pour a thin layer of caramel over the bananas and allow to cool before serving with ice cream of your choice.

Find the shortcrust pastry recipe here.

Discover more pie recipes here.

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Peach-and-cardamom pies with brown-sugar lattice crust

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Toffee, banana and coconut open pie

Toffee, banana and coconut open pie

Ingredients

Method