Ingredients
2 pieces bananas
1 tablespoon raw sugar
2 tablespoons honey
1 loaf of stale bread
200 milliliters coconut cream
1 teaspoon cinnamon
1 tablespoon powdered sugar
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Heat oven to 180C. Line baking tin with baking paper. Arrange sliced bananas onto the bottom of the baking tin and sprinkle with raw sugar. Mix coconut cream with coconut water in a small pot. Add honey and place on the stove on a low heat. Stir until honey is dissolved then remove from the stove. Pour into larger dish, one which will be easiest to use to soak bread slices. Once bread is well soaked place/arrange on top of the bananas. I made five layers using three pieces of bread for each layer adding raisins in between. Melt coconut oil on a very low heat and add a bit of the coconut cream mix leftovers and pour over the cake making sure all the liquid is soaked before placing into the oven. I prefer this one when it is cooled, the next day is even better. Dust with powdered sugar and cinnamon before serving. It's very rich in flavour and I like it as it is but whipped cream can be added for serving if desired.