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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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a yummy cake/bread that keeps the banana's halved but whole, soaked in rum. Different and delicious, this should take care of any unfilled corners after a terrific meal. From Cooking with AAF: King Creole...of the Sunny Islands Ingredients:
1/2 cup dark rum |
12 ounces plain white flour |
1 teaspoon of good vanilla (6-8 drops) |
4 ounces of freshly grated coconut |
6 ripe bananas |
1 lime, juice of |
1 teaspoon ground cinnamon |
4 tablespoons of dark sugar |
1 egg yolk |
1/2 cup double cream |
1 pinch salt |
Directions:
1. First peel the bananas, cut lengthways and soak them with the said dark rum.
2. Make a thick dough by combining the flour and cream, then add the cinnamon, pinch of salt, sugar, a few vanilla drops (6 to 8) and lime juice. Mix well. The dough should be slightly wet.
3. Roll it out with a rolling pin and cut 2 oblong-shaped layers of around 1 inch thick. Line a bread tin with 1 layer. Place the soaked bananas on top, cover with the grated (or shredded) coconut, and cover with the top layer, crimping the edges to seal.
4. Brush with egg yolk and sprinkle a little sugar and some grated coconut for effect. Bake in a moderate oven (180° C / 350° F) for about 30 minutes until nicely browned.
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