Preheat oven to 350. Blend 4 Tbsp unsalted butter (room temp) and ¾ cup sugar until creamy, then mix in 2 eggs. Fold in 6-7 mashed ripe bananas (here, a combo of Cavendish and apple bananas) and 1 can coconut milk (13.5 oz). Mix in ½ cup flour to bind. Pour mixture into a buttered baking dish until knife comes out clean (approx. 1 hour for 9×12 baking dish or 1 ½ hours for 8×8 baking dish). This simple dessert has surprisingly complex flavors, despite the lack of spices. Recipe from my friend Waimar’s mother. (Sept. 2013)
Note: As with banana bread, it is best to use very ripe bananas for optimal flavor and texture. If you use standard bananas (Cavendish), then use 6 large or 7 medium. If you use apple bananas (Latundan, which are mini size), I approximate that 3 apple bananas equals 1 large Cavendish.
Cooking Adventures 