500 g latundan banana, ripe
250 g wheat flour
100 g sugar
100 g butter, melted
500 ml thick coconut milk
2 g salt
1 g turmeric powder
1 pandan leaf
In a saucepan, add coconut milk, salt, sugar and pandan leaf and cook using medium heat until it boils, and the sugar and salt has dissolved. Set aside and let it cool to room temperature.
In a medium sized bowl, add the flour and pour in the cooled coconut milk. Stir until well blended.
Add eggs and butter, and stir again to mix evenly removing any clumps of flour.
Peel the banana then cut into 1 cm cubes or according to size preference.
Add the banana into the batter then stir to coat evenly then set aside.
Use your preferred choice of bananas.
Prepare a baking sheet or a muffin tray that can hold 75 g in each hole.
Heat the tray then pour 75 g of the batter into each hole. Bake in the oven at 130 C for 30 minutes.
After baking, remove from the tray and set aside.
If an oven isn’t available, a stove can be utilized. Make sure the tray is covered with iron or zinc so that it doesn’t get burnt.