Fiz ontem sem as raspas de limão e ao invés de hazelnut flour usei Brazilian Nut flour (Castanha do Pará passada no processador). Ficou uma delícia eu comi uma e o marido comeu três! Em tempo, as bananas deliciosamente orgânicas são cultivadas em Pampa-Linda!
Bananas au gratin
For 4 people)
Butter, for molds and topping
2 bananas, peeled and sliced finely
1 large egg
1 large egg yolk
1/4 cup Demerara sugar + more for topping
1/3 cup coconut milk
Zest of 1 lime, finely grated
3 heaped tablespoons hazelnut flour
Preheat the oven to 400 F. Butter four ramekins and divide the bananas between them; set aside.
In a bowl, beat together the egg, egg yolk and sugar until light. Add the coconut milk, lime zest and hazelnut flour. Divide this batter between the ramekins and top each with small pieces of butter. Sprinkle lightly with sugar. Bake the desserts for about 20 minutes, or until the top is golden in color. Serve at room temperature or lukewarm.