• 2 tbsp unsalted cashew nuts
  • 400 ml coconut milk
  • 1 tbsp light brown soft sugar
  • 2 under-ripe bananas, peeled and thickly sliced
  • 100 ml maple syrup


  1. 1

    Toast the cashew nuts in a wok or deep-sided frying pan, tossing occasionally, until lightly golden, then chop them roughly.

  2. 2

    Heat the coconut milk, sugar and a pinch of salt in the same wok or pan over a medium heat until the sugar has dissolved.

  3. 3

    Add the banana slices and cook for 5 minutes or so, until soft. Serve the bananas, drizzled with maple syrup and scattered with cashew nuts.

This recipe is taken from China Modern by Ching He-Huang (Kyle Cathie, £14.99)

Nutritional Details

Each serving provides
  • Energy 712kj 170kcal 9%
  • Fat 1.7g 2%
  • Saturates 0.5g 3%
  • Sugars 33.7g 37%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

36.6g carbohydrate 1.3g fibre 1.5g protein

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