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.
COOK. STORE. SAVE.
Use it up
The leftover cream can be kept in the fridge for up to 1 week. It will come in handy to make our Roasted Pumpkin with Creamy Bacon & Herb Pasta.