Banana coconut cake

Ingredients

6-8 ripe but firm bananas

½ cup granulated sugar

4 tbsp butter

2 tbsp toasted unsweetened coconut flakes

1 tsp roasted sesame seeds

¼ tsp salt

1 14 oz. frozen puff pastry sheet, thawed

Coconut ice cream to serve

Method of preparation

Preheat the oven to 200°C. Peel and slice bananas in half lengthwise and set aside.

Heat a 10-inch oven-safe skillet on medium. Add sugar, salt, and butter. Stir to combine and allow to caramelize until it turns amber in color. Stir in some coconut flakes and sesame seeds.

Arrange the bananas, cut side down in the skillet. You can cut bananas into smaller pieces to fit. Turn off the heat and let sit for about 5 minutes.

Roll out the puff pastry until it’s as wide as the skillet. Cut out a round, a little bigger than the skillet. Place the pastry over the bananas and gently tuck it into the edges and over the bananas. Use a fork to prick holes throughout the pastry.

Bake for 25-30 minutes or until the pastry is golden brown. Set aside for 5 minutes. Place a large plate over the skillet and carefully invert the tart onto it.

Slice and serve as is or with coconut ice cream.