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.
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