Banana and Rum

By carvalhohm2

Ingredients

• 3 1/2 oz unsalted butter
• 7 oz digestive biscuits, crushed
• 3 large ripe bananas, sliced
• 5 oz dark sugar
• 1 tsp ground cinnamon
• 1 tsp grated nutmeg
• 2 eggs
• 200 ml coconut cream
• 3 tbsp dark rum
• 12 fl oz whipping cream
• 3 oz golden icing sugar
• 2 tsp vanilla paste or extract
• 1 1/2 oz dark chocolate, grated

Details

Adapted from eattravellive.com

Preparation

Step 1

Melt the butter in a medium saucepan and add the crushed digestive biscuits, stirring to coat them well. Press the mixture into a 23cm (9in) diameter shallow pie plate or dish, covering the sides, too. Bake in a preheated oven, 350°F, for 10 minutes, or until fragrant. Remove the dish from the oven and reduce the oven temperature to 325°F.

Put the banana slices on a sheet of kitchen foil and toss them with the muscovado sugar and spices, coating them all over. Cover with another sheet of kitchen foil, place on a baking tray and bake in the oven for 15–20 minutes, or until mushy. Remove from the oven, but leave the oven turned on.

Put the eggs, coconut cream and rum into a bowl and beat well. Stir in the cooked bananas. Pour this mixture into the pie base and bake in the oven for 25–30 minutes, or until wobbly. Cool completely in the dish.

Whip the cream, golden icing sugar and vanilla to form nice soft peaks. Pile high on top of the pie and sprinkle generously with the grated chocolate. Chill for at least 1 hour before serving.