Prep 5 mins
Cook 10 mins
This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!
- 5 bananas, Cut into 2-inch pieces
- 2 cups coconut milk, Low fat is fine
- 4 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 cinnamon stick
- 1⁄4 cup toasted coconut
- 1 mango, peeled pitted and cubed (optional)
- In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
- Remove cinnamon and discard.
- Divide the mixture into 6-8 small bowls and serve warm.
I halved the recipe and ate some for lunch today. Well kind of halved it. I used three bananas, and I also reduced the amount of sugar. I used only one tablespoon for half the ingredients. (A simple taste preference; Australians generally don’t eat food as sweet as Americans do). I had some mango left over from when I made Paula G’s Mango Shake Recipe #96003 a few days ago, so I had mine with mango, topped with a spoon of yogurt. Sheer decadence! As if it needed to be any creamier! Just SO yummy. This recipe is one I know I will be making often because it is SO quick to make and oh SO delicious! I look forward to making it again, and to sharing it with others. Thanks, Rita, for another fabulous recipe!
Absolutely delicious and so easy to make! The mango really adds to it as well, nice bright fresh flavour. Totally making this again soon.
Yum, this is so good! I am already a fan of banana coconut milk combo, so this was a fun variation! I enjoyed the addition of toasted coconut and did include mango, which added a nice bright flavor. Thanks for sharing! Veggie Swap 55