• 4 lady finger bananas (sliced each into four pieces on the slant)
  • 6 tblsp plain flour
  • 2 tblsp cornflour
  • caster sugar (enough to sweeten batter, about 2 tablespoons, or to your taste)
  • 1 coconut (halved, flesh removed and finely grated)
  • 100 g palm sugar


  • Start by boiling some off the palm sugar 50g with a very small amount of water, until it turns to a syrup, set aside.
  • In a bowl whisk the two flours with the sugar and adding enough water to make a smooth paste.
  • With a boiling pot of water, coat the bananas in the batter, best to do this in two batches.
  • Using a set of tongs lower half the battered bananas into the boiling water, and allow about 5 minutes at a rolling boil.
  • Removing with the tongs place on kitchen paper to absorb excess water, and then thoroughly coat the banana in the grated coconut, again using the tongs is the easiest way.
  • Arrange on a plate or some banana leaf, add some crushed palm sugar over each one, and drizzle the syrup over or around the plate.