Boko Doko — Sweet Coconut Banana Cakes

Shopping list

• 4 piece very ripe bananas — mashed

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• 150 g freshly grated coconut — or desiccated coconut

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• 200 g cassava flour — tapioca flour may substitute

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• 100 g coconut sugar — or soft brown sugar

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• 100 ml coconut milk

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• 0.25 tsp sea salt

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• 8 piece banana leaves — cut into 20cm squares, softened

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Step by step

1. 1

   Prepare a steamer by filling the bottom pot with water and bringing it to a simmer over medium heat.

2. 2

   In a large bowl, mash the very ripe bananas thoroughly with a fork until smooth with minimal lumps.

3. 3

   Add the grated coconut, cassava flour, coconut sugar, coconut milk, and salt to the mashed bananas. Mix well until a thick, sticky dough forms.

4. 4

   Soften the banana leaves by quickly passing them over an open flame or dipping in boiling water for 10 seconds to make them pliable.

5. 5

   Place approximately 3–4 tablespoons of the banana mixture in the centre of each banana leaf square.

6. 6

   Fold the leaf over the mixture, then fold in the sides to create a secure rectangular parcel. You may tie with kitchen string if desired.

7. 7

   Arrange the parcels in the steamer basket, ensuring they don't touch the water below.

8. 8

   Steam for 40– 45 minutes, checking occasionally to ensure the water hasn't evaporated. Add more boiling water if needed.

9. 9

   Remove one parcel and unwrap carefully to check doneness—the cakes should be firm to the touch and fully cooked through with no raw flour taste.

10. 10

    Allow to cool slightly before serving. These can be eaten warm or at room temperature as a sweet snack or dessert.