Bananas in coconut milk

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

1. Put the coconut milk, sugar and ¼ cup of water into a saucepan and bring to the boil. Reduce the heat to a simmer.
2. When the sugar has dissolved, add the bananas.
3. Gently cook until the bananas are soft.
4. 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