Directions

• Heat oven to 180C. Line baking tin with baking paper.
• Arrange sliced bananas onto the bottom of the baking tin and sprinkle with raw sugar.
• Mix coconut cream with coconut water in a small pot. Add honey and place on the stove on a low heat. Stir until honey is dissolved then remove from the stove. Pour into larger dish, one which will be easiest to use to soak bread slices.
• Once bread is well soaked place/arrange on top of the bananas. I made five layers using three pieces of bread for each layer adding raisins in between.
• Melt coconut oil on a very low heat and add a bit of the coconut cream mix leftovers and pour over the cake making sure all the liquid is soaked before placing into the oven.
• I prefer this one when it is cooled, the next day is even better. Dust with powdered sugar and cinnamon before serving. It’s very rich in flavour and I like it as it is but whipped cream can be added for serving if desired.