CookEat Recipe
Coconut and Banana Dessert with Mint
Mashed banana, fresh coconut and mint form a moist baked dessert with liquid cream. The batter is cooked gently in a shallow tin, then rested before serving warm in eight portions.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Peel the banana and mash the flesh with a fork. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 170°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 60 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 120 ml cream. Measure the cream liquid, unwhipped.
Step 4
Fold in 80 g fresh grated coconut, 180 g banana, 5 g mint.
Step 5
Combine 140 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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