Lemon, coconut and macadamia banana boats
Sweetened condensed milk
Fresh lemon rind
2 tsp, finely grated
Shredded or desiccated coconut
2 medium, ripe, unpeeled
4 piece(s), chopped
- Whisk condensed milk, lemon juice, lemon rind, three-quarters of the coconut and a pinch of salt in a small bowl until combined. Set aside.
- Preheat oven to 180°C. Line a baking tray with baking paper. Place bananas in skins on prepared tray. Bake for 5 minutes or until the skins turn very dark (almost black). Remove from oven and increase temperature to 200°C.
- Using a sharp knife, make a cut through the skin lengthways down each banana, then cut about 3cm crossways at each end of the long slit. Open skins slightly and spoon bananas evenly with condensed milk mixture, then use a fork to poke holes into the bananas. Sprinkle bananas evenly with remaining coconut and macadamias. Return bananas to oven. Bake for a further 10 minutes or until toppings are toasted and condensed milk has caramelised.