Coconut bananas with maple cream

WHOLESOME ingredients such as pomegranate, pistachios and banana make up this delicious dish. I could write about the benefits of pomegranate extract preventing cancer cells from growing, demonstrated in the Pomi-T trials in men with prostate cancer, or perhaps the fantastic fatty acids found in pistachios — but just enjoy this knowing it is good for you. However, this dessert is sweet and indulgent, so please only enjoy it occasionally. A firm, almost ripe banana works better than an overly ripe one. SERVES 2 20g shelled, unsalted pistachios 1 tbsp coconut oil 2 medium-firm bananas, peeled and sliced in half lengthways 100g thick coconut cream 1 tbsp maple syrup ½ tsp ground cinnamon 50g pomegranate seeds 15g dark chocolate (minimum 75 per cent cocoa solids), grated TOAST the pistachios in a large, dry frying pan over a medium heat for 3-4 minutes until lightly browned and fragrant. Remove from the pan and roughly chop. Warm the coconut oil in the pan over a medium heat and add the banana halves, cut side down. Let them sizzle in the oil for 4-5 minutes, until the slices begin to caramelise. Flip them over and fry on the other side for 1-2 minutes until softened. Combine the coconut cream in a bowl with the maple syrup and cinnamon to create an indulgent sauce. Spread this on two dessert plates and place the fried bananas on top. Scatter on the pomegranate seeds, pistachios and chocolate to serve.

DOCTOR’S ORDERS: Use honey as a sweetener instead of maple syrup, if you prefer.