Entree: Cook Islands – Central Culinary Region – Banana Poke (Baked mashed banana pudding thickened with arrowroot or cassava and served with coconut cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 6 ripe bananas, mashed, approx. 3 cups (700 g)
- 1 cup (120 g) arrowroot powder or cassava flour
- 1/2 cup (100 g) brown sugar (adjust to taste)
- 1/2 tsp (2 g) salt
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 g) melted butter or coconut oil
- 1 cup (240 ml) coconut cream for serving
- 1/4 cup (30 g) shredded unsweetened coconut, toasted, for garnish (optional)
- Banana leaves or parchment for lining (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish and line with banana leaf or parchment if using.
2. In a large bowl combine the mashed bananas, arrowroot powder (or cassava flour), brown sugar, salt, lime juice, vanilla, and melted butter; mix until a smooth, slightly thick batter forms.
3. Pour the mixture into the prepared baking dish, smooth the top, and cover loosely with foil.
4. Bake in the preheated oven for 30–40 minutes, or until the poke is set and begins to pull away from the edges; a skewer inserted in the center should come out mostly clean.
5. Warm the coconut cream gently on the stove or in the microwave and whisk until smooth.
6. Allow the baked poke to cool slightly, cut into portions, spoon warm coconut cream over each serving, and garnish with toasted shredded coconut if desired.