I’ve just spent the most amazing two and a half weeks in Cambodia – mostly pleasure, but a little work thrown in too, as I ran a social media workshop for some charities while I was out there. It was an amazing Christmas – I got to catch up with some old friends, and made some new ones too.
You can get some pretty unusual varieties of bananas in Cambodia – like the green ones above (they stay green, even when they’re ripe) and the famous chicken egg bananas, which are tiny, incredibly sweet, and so delicious.
I used three types of bananas on top, and I also made use of some ingredients I was able to get fairly easily from the markets there, like banana sugar and desiccated coconut. I really enjoyed using some unusual ingredients, especially in the base – it made a subtle difference to your usual banoffee pie, and I skipped the whipped cream on top as I find it way too sickly sweet!
- 100g gluten free flour
- 150g banana sugar (demerara also works!)
- 200g butter
- 50g desiccated coconut
- 50g ground almonds
- 1 tsp gluten free baking powder
- 3 bananas
- 397g condensed milk
- 1 tbsp cocoa powder and desiccated coconut (optional)
- Preheat the oven to 180 degrees celsius.
- In a saucepan on the stove, melt 100g butter, 100g sugar, and all of the condensed milk.
- Melt over a low heat, and then bring it to a rapid boil for a minute, stirring continuously.
- Once it is a golden caramel, set to one side to cool until firm.
- In a bowl, combine the flour, coconut, almonds, baking powder and the remaining sugar and butter.
- In a greased 20cm tin, add the base mixture from the bowl and bake for 15 minutes, until golden.
- Leave the base to cool on a rack, and then top with the caramel mixture and sliced bananas.
- Top with cocoa powder and desiccated coconut before serving.