Cream the butter: 1/2 cup unsalted butter, softened (100g), cut into small pieces
1/2 cup all-purpose flour (90g)
1 cup coconut flakes (120g)
For the topping: 1 cup all-purpose flour (180g)
1/2 cup water (120ml)
4 ripe bananas, sliced into 1cm thick rounds
For the whipped cream: 1/2 cup heavy cream, chilled (120ml)
2 tablespoons all-purpose flour
Cream the butter: 1/2 cup unsalted butter, softened (100g), cut into small pieces
1/2 cup all-purpose flour (90g)
1 cup coconut flakes (120g)
For the topping: 1 cup all-purpose flour (180g)
1/2 cup water (120ml)
4 ripe bananas, sliced into 1cm thick rounds
For the whipped cream: 1/2 cup heavy cream, chilled (120ml)
2 tablespoons all-purpose flour
Precalate the oven to 400°F (200°C)
Prepare the dough: In a medium bowl, combine all ingredients and mix quickly with your hands
Place the dough in an ungreased 20cm-diameter springform pan and compress it evenly to form the crust
Bake in preheated oven until golden brown (about 30 minutes)
Let cool completely
Prepare the topping: In a medium saucepan, combine flour and water
Bring to a boil over high heat, whisking constantly, until caramelized (about 2 minutes)
Slowly add the banana and cook over low heat, stirring carefully, until mashed (about 5 minutes)
Remove from heat
Unmold the dough and cover it with the banana mixture. Reserve
Prepare the whipped cream: In an electric mixer, beat the heavy cream until stiff peaks form (about 2 minutes)
Add the flour and mix without beating
Pour into a small bowl
Serve the Banana and Coconut Form with Whipped Cream on the side
427 calories per slice
