Caramelised banana and roast macadamia fingers
The most flavoursome bananas in the country come from the area between Yarrahappini, just south of Macksville, to Woolgoolga, just north of Coffs Harbour. They're smaller, sweeter and tastier because they take longer to grow than their Queensland counterparts.
Photo: Adam Weaver
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2 medium-sized bananas, still firm but not green
100g macadamia, unsalted and roasted
150g caster sugar
1 tsp ground cardamom
125g unsalted butter
4 sheets filo pastry
2 tbsp honey
Peel the bananas and slice them, top to bottom, into eight long pieces.
Put the roast macadamia, caster sugar and cardamom into a mortar or food processor and grind until fi ne. Melt the butter gently in a saucepan on very low heat. Lay out the fi lo sheets one at a time and brush the surface facing up with the melted butter. Sprinkle the sheet with the ground macadamia, taking care to leave 3-4cm on each long end free of the nuts. Cut the sheet in half, top to bottom, with a knife. Take a piece of banana and put it at the beginning of one of the prepared filo ends. Don't worry if it is curved and it breaks. Roll it up gently but making sure it's as tight as possible.
Repeat until you have eight "fingers". Place them on some non-stick baking paper on an oven tray and refrigerate for an hour or freeze until you want to use them. To bake, add the honey to the remaining butter and heat gently then mix well.
Preheat the oven to 180C. Brush each fi nger well with the butterhoney mixture and place in the oven. After 10 minutes, turn the fingers and baste with the caramelised liquid forming on the tray. Bake for another 10 minutes, remove and cool on a wire rack.
Serve with vanilla ice-cream.