3T coconut oil, melted, plus extra for frying
1T tahini (sesame seed paste)
1t fresh ginger, finely grated
desiccated coconut, and to serve
2 green bananas, sliced in half with peel intact
¼t each ground cinnamon and cumin
white or black sesame seeds, to serve
To make the coconut butter, combine the melted coconut oil, tahini, honey and ginger in a blender and blitz until smooth. Transfer the mixture to a serving bowl, sprinkle with desiccated coconut and place it in the fridge until solidified (about 15 minutes).
Heat one tablespoon of coconut oil in a small nonstick frying pan over a low heat. Gently fry the bananas flesh-side down until golden brown, for about three minutes. Remove the bananas from the pan, and sprinkle with a pinch of cinnamon and cumin on each half.
Serve the fried bananas with the coconut butter to spread and melt into the bananas, and sesame seeds and desiccated coconut.
Originally published in HL October 2014