cooking around the world: Southeast Asia

This recipe has been sitting on our kitchen counter for weeks, ever since our study of Southeast Asia.  It seemed that either we were eating all our bananas, or life was getting in the way.  Tonight we finally spent 15 minutes preparing the recipe that took us 6 weeks to find time to make.  But as Rachel said, it was worth it!

Hot Bananas with Cinnamon Coconut Sauce

Ingredients:
4 large bananas (we used 5)
1 tablespoon unbleached flour for gluten free use potato starch, a great thickener
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cup coconut milk (although you could probably use any kind, we used Thai Kitchen's canned coconut milk)
Directions:
Cut ends off bananas, but do not peel. Place in steamer; cook for five minutes. (No steamer?  Put 2 T. water in the bottom of a large pan and then place bananas in and cover.)  Skins will turn black -- don't worry!

To make sauce: place flour (potato starch), sugar and cinnamon in pan and stir until combined. Gradually add coconut milk and stir until smooth. Stir constantly over medium heat until mixture comes to the boil and thickens. Serve over bananas.

Serves: 4
Preparation time: 15 minutes

 Finally!

 Food tastes better with a favorite toy nearby!

Good to the last drop!