INGREDIENTS
30 g
Banana chips, dried
230 g
Bananas, ripe
2
Egg
250 milliliters
Coconut milk
15 milliliters
Apricot jam
1
Sauce
180 g
Cake flour
1 tsp
Cinnamon
1 1/2 tsp
Salt
1/2 tsp
Sea salt flakes
50 g
Sugar
1 tsp
Vanilla extract
150 g
White sugar
15 milliliters
Vinegar
1
Banana and coconut dukkah
30 g
Coconut flakes, toasted
100 g
Butter
1
Custard to serve
125 milliliters
Milk
1
Pudding
125 milliliters
Water
2 ½ tsp bicarb of soda