Coconut bananas with maple syrup
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Jean Cazals
Coconut bananas with maple syrup
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
182Kcal
Fat
2.9gr
Saturates
0.7gr
Carbs
39.3gr
Sugars
20.2gr
Fibre
0.7gr
Protein
1.8gr
Salt
0.3gr
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ingredients
- 2 tbsp unsalted cashew nuts
- 1 x 400ml tin coconut milk
- 1 tbsp light brown soft sugar
- 2 under-ripe bananas, peeled and thickly sliced
- 100ml maple syrup
Step by step
- Toast the cashew nuts in a wok or deep-sided frying pan, tossing occasionally, until lightly golden, then chop them roughly.
- Heat the coconut milk, sugar and a pinch of salt in the same wok or pan over a medium heat until the sugar has dissolved.
- Add the banana slices and cook for 5 minutes or so, until soft. Serve the bananas, drizzled with maple syrup and scattered with cashew nuts.
