Created to round out a WorldPride feast, this rich and cheerful banana pie is a celebration on a plate.
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Preheat oven to 160°C. Lightly grease an 18cm (base measurement) pie dish. Place the mashed banana, lemon juice, butter, milk, coconut, vanilla, eggs, flour and sugar in a blender and blend until smooth. Pour into the prepared dish. Place on a large baking tray and bake for 25-30 mins or until just firm (the centre of the cake will still wobble slightly).
Meanwhile, to make butterscotch sauce, combine the sugar, butter and cream in a small saucepan over medium heat. Cook, stirring, for 2-3 mins or until sugar dissolves and the sauce reduces slightly.
Brush a large non-stick frying pan with a little extra butter and place over medium heat. Add the extra banana, cut-side down, and cook for 2 mins or until light golden.
Top the pie with whipped cream and extra banana. Sprinkle with coconut flakes and drizzle with butterscotch sauce to serve.