This great dessert is enhanced by the use of buttermilk – it lightens the topping and gives it a slightly sour flavour that contrasts superbly with the intense caramel base. It’s so simple to prepare, everyone loves it and there is no point in giving you any advice about left-overs, as there won’t be any!
1 cup brown sugar
1 cup flour
1/2 cup coconut
2 tsp. baking powder
1/3 cup sugar
pinch of salt
1/2 cup buttermilk
1/4 cup milk
Preheat the oven to 180degC.
Melt the butter in an oven-proof dish.
Add the brown sugar and slice the bananas lengthwise and place on top of the melted butter and sugar.
Topping: place all the dry ingredients in the food processor and add the butter so the mixture is crumbly. Drop the egg into the buttermilk and milk, mix well and add to the mix in the food processor. Blend for 30 sec or until well combined. Pour this mix over the bananas/brown sugar in the ovenproof dish. Bake 180degC for 35-45 minutes till the topping is golden brown.
From time to time I add a little finely grated citrus – lemon, lime or orange to the mix and the zing of flavour is just great.