Not too long ago I needed some baby food jars for a craft project and ended up buying eight fruit purees. I ended up eating them as snacks at work, but man do I wish I’d come across this recipe earlier.
The pureed bananas get combined with a small amount of brown sugar for sweetness, cornstarch and vanilla. You bake it in the oven and end up with something akin to very dense banana bread… almost like a banana bread-mochi hybrid. Cut it up into squares and top with coconut cream for a truly tropical treat.
For a decidedly more American flavor, you could top the po’e with chocolate sauce and whipped cream. Banana and chocolate is never a bad combo. If you truly aren’t a fan of banana, you can always experiment with other fruit purees… just make sure you’ve got a full four cups.
Yield: 6 servings
* butter or coconut oil, for greasing pan
* about 7-8 ripe bananas, peeled and cut into chunks
* 1/2 cup brown sugar (could also use palm sugar), plus extra for sprinkling
* 1 cup cornstarch, sifted
* seeds scraped from 1 Tahitian vanilla bean
* 1 teaspoon vanilla extract
* 1 can full fat coconut milk, unshaken and refrigerated for 2-3 hours
Preheat oven to 375 and butter or grease a 2-quart baking dish
Place the banana in a blender or food processor and process until smooth. You should have four cups of banana puree. Pour into a large bowl and add the brown sugar, cornstarch, vanilla bean seeds, and vanilla extract. Mix until smooth. Pour mixture into the prepared baking dish and bake until firm/set.
Remove from oven and let cool to room temperature. Place in the refrigerator for 2-3 hours, or until thoroughly chilled. Cut into cubes and place in a bowl. Remove the top from the coconut milk. Spoon the cream, which should have risen to the top, over the cubes of banana po’e. Sprinkle with a little extra brown sugar and serve.