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Photo of Pan-fried banana with coconut sauce by WW

Pan-fried banana with coconut sauce

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A banana split takes a tasty tropical twist with coconut and cardamom.

Ingredients

Coconut flavoured reduced-fat evaporated milk

¾ cup(s), (185ml)

Cornflour

2 tsp

Cardamom

2 whole, cardamom pods, bruised

Granulated stevia sweetener

1½ tsp

Coconut, grated and desiccated

7 g, (1 tbs) flaked coconut

Banana(s)

4 medium, halved lengthways

Low fat, no added sugar ice cream

4 scoop(s), small

Oil spray

1 x 3 second spray(s)

Instructions

  1. Whisk ¼ cup (60ml) milk and cornflour in a small bowl until smooth and combined. Gradually whisk in remaining milk. Add cardamom and stevia. Set aside.
  2. Toss coconut in a medium non-stick frying pan over medium-high heat until golden. Transfer to a bowl.
  3. Lightly spray same pan with oil and heat over medium-high heat. Cook bananas for 2–3 minutes each side or until lightly browned. Transfer to a plate and cover to keep warm.
  4. Add milk mixture to same cleaned pan and cook, stirring constantly, over medium heat for 2 minutes or until sauce boils and thickens. Strain sauce through a fine sieve. Serve bananas with sauce, ice-cream and sprinkled with coconut.

Notes

TIPS: To bruise cardamom pods, simply press on them with the flat side of a large knife until they ‘pop’. You can use mango cheeks or peach halves instead of bananas.

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