Photo: Title

Banana Lattice

‚ÄčThis is a great way to use up those bananas that are turning black in the fruit bowl. It’s an easy dessert that uses ready made pastry to turn ageing fruit into something very delicious.

Recipe extracted from my first book ‘Sunshine on a Plate’


2x500g packets of shortcrust pastry
20g unsalted butter
5 large over ripe bananas
60g unrefined golden caster sugar
25g dessiccated coconut
25g ground almonds
1 vanilla pod seeds scraped out of pod
1 tsp ground mixed spice
1 egg yolk mixed with 1tsp water


‚Äč1. Pre heat oven to 180c/gas mark 4

2. Roll out one block of pastry and use a 23cm loose bottomed flan tin. Line the pastry with non stick baking paper, weigh it down with baking beans and bake ‘blind’ for 15-20 mins or until the pastry is lightly golden. Baking blind will give you an even bake before adding the mixture and will help prevent a ‘soggy bottom’.

3. Meanwhile, melt the butter in a large heavy based pan and allow to brown, add the bananas, sugar, coconut, almonds, vanilla seeds and mixed spice and cook, stirring over a medium heat for about 5 minutes until the mixture turns into a thick paste. Too this mixture into the cooked pastry case and spread to the edges.

4. Roll out the second block of pastry and cut long strips about 0.5cm thick. Any unused pastry can be wrapped in cling film and placed into the fridge or freezer. Use the strips to form a lattice over the mixture, criss-crossing the strips as you lay them. Once the lattice is complete, brush the pastry with the egg yolk and water mixture and place directly into the oven. Cook for a further 30-40 minutes until the lattice is golden brown 

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