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
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.
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.
Top cake with extra banana then sprinkle over nuts and extra lime leaves. Slice and serve with coconut sauce on the side.