Growing bananas in Queensland unfortunately requires a permit. Home growers are allowed up to ten plants, which sounds like plenty to me. We probably won’t ever grow any in our backyard, which is a shame as I always find it hard to pick the optimal time to eat a banana. Lady Fingers are easy – Maggie recommends waiting until they are half black and then devouring them. The shops usually only stock Cavendish and sometimes Ladies. I’m yet to try all these other varieties: Blue Java, Bluggoe (plantain or cooking banana), Ducasse, Goldfinger, Kluai Namwa Khom (Dwarf Ducasse), Pisang Ceylan and Red Dacca. I feel like I’m missing out….. anyone tried these?
small tin of coconut milk
2 tbsps sugar
2 bananas, chopped
- Put the coconut milk, sugar and ¼ cup of water into a saucepan and bring to the boil. Reduce the heat to a simmer.
- When the sugar has dissolved, add the bananas.
- Gently cook until the bananas are soft.
- Serve half the mixture in a bowl, either warm or at room temperature.
Serves 2.
Written for DK‘s A Worldly Epicurean’s delight in short A.W.E.D Thai Event
The fruit barn at Annerley (Ipswich Rd) often has plantains. Otherwise, its hard to find any new varieties!
Yum.. That recipe looks great. We have only two banana trees (Lady Finger) in our backyard but they produced a bunch each this year of maybe 100 bananas. I highly recommend you put a few in. They are so easy (we literally did nothing to look after them) and i now have a freezer full of bananas that should last months.
Oh Gawd! your delicious mail with the entry went to my spam! Otherwise would have visited ur space way back
Lov this simple yet yummy entry. I love anything and everything as long as it has coconut…I luv bananas too – This combo luks heaven to me….Thanks for sending this my way for AWED
Looks yummy!!
Apu
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