Recipe by MarraMamba
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
- 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 See How It's Made
- First peel the bananas, cut lengthways and soak them with the said dark rum.
- 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.
- 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.
- 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.