Bananas bring exotic flair to countless desserts and savory dishes alike.
This simple pie highlights their creamy sweetness with coconut milk.
Difficulty: Easy
Preheat the oven to 210°C (thermostat 7).
Peel the bananas and slice them into thick pieces.
Heat the butter in a frying pan and quickly brown the slices.
Fit the shortcrust pastry into a pie mold and prick it with a fork.
Beat the egg in a bowl, then stir in the brown sugar, coconut milk, and grated coconut.
Pour the mixture over the pastry base. Arrange the bananas in a rosette and bake for 45 minutes, lowering to 180°C (thermostat 6) halfway.
Remove when golden. Unmold and cool slightly.
Serve warm with vanilla or rum-raisin ice cream.
Cavendish Banana:
Tiger yellow, it's the classic banana—France's third most-eaten fruit after apples and oranges. The common "poyo" variety has straight fruit and elongated stalks, sourced mainly from the French West Indies, Cameroon, and Ivory Coast.
