I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.
These Bounty Bites were invented one evening when I really fancied some chocolate, but I didn’t have any in the house and I was already in my pajamas so I couldn’t go to the shop! After a rummage through my kitchen cupboards I realised that I could easily make Bountys with the ingredients I had at hand. The Bounty is one of my favourite chocolate bars (a list which is fairly extensive, to be honest, but don’t let that put you off…). I love their soft, sweet coconut filling that’s packed inside a thick coating of good quality chocolate, be it the milk or dark variety.
Coconut rings are lovely little tasty bites of cake that are formed of creamy desiccated coconut which create a raised moat around a jam-filled centre. They’re a really easy bake to make and require very few ingredients too. In its dried, desiccated form coconut can be used to lend creaminess and body to curries and tagines as well as sweet and exotic fruity flavours to sweet dishes.
I was in the Brownies when I was a kid and one of my favourite activities was when we did some baking. Although we had our pack meetings in the local cavernous, cold village hall we did our baking at our Brown Owl’s house which was terribly convenient for me because the Brown Owl in question happened to be my Mum.