Ingredients (serves 6)
- 4 Ripe Bananas
- 1 Tablsp Sultanas
- 1 Tablsp Lemon Juice
- 2 Eggs
- 50g Desiccated Coconut
- 2 Tablsp Apricot Jam
- 1 x 150g Natural Yogurt
Method
Preheat oven to 180C, 350F, gas mark 4
- Slice the bananas into an ovenproof dish, sprinkle with the sultanas and lemon juice.
- Whisk the eggs until fluffy.
- Stir in the coconut and jam. Pour the mixture evenly over the bananas.
- Bake in the oven for 25 minutes or until golden.
- Serve with yogurt.
