Ingredients
6 ripe bananas, plus extra 1, sliced, to serve
2 kaffir lime leaves, very finely shredded, plus extra, to serve
1½ cups arrowroot
1 cup caster sugar
125ml fresh lime juice
400ml can coconut cream
¼ cup roasted peanuts, chopped
Note: Allow 30 minutes cooling
Method
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Line a 1.5L capacity casserole dish with plastic wrap. Peel bananas and thinly slice. Toss with lime leaves, arrowroot and ½ cup of the sugar in a large bowl. Stir in lime juice. Spoon into prepared dish then cover with plastic wrap. Drape a tea towel over the top and put in a steamer basket over a saucepan of simmering water. Cook, covered with lid, for 20 minutes. Remove and allow to cool completely.
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Put coconut cream and the remaining sugar in a medium saucepan over a medium heat. Simmer for 2 minutes or until sugar dissolves. Set aside to cool to room temperature.
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Top cake with extra banana then sprinkle over nuts and extra lime leaves. Slice and serve with coconut sauce on the side.
