- 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
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.