Hot Bananas in Cinnamon Coconut Sauce

My kitchen is still yet to be fully cleaned from the disaster I made cooking yesterday, but I have chosen to blog this recipe instead of cleaning it in the few spare moments I have free before Chloé will need to be fed again. I'll tackle the kitchen tomorrow...

I made this recipe for dessert while my sister was down last weekend.  I used rice flour instead of regular flour to make it gluten free, as she isn't eating wheat these days.  It is also dairy free.  This is quite quick to whip up.  If you don't have a veggie steamer, you can cook the bananas in the microwave (still in their skins).  Start with 30-45 seconds for one banana and increase time if the banana is not cooked enough.  

4 large bananas
1 tbsp. flour
2 tbsp. sugar
1/2 tsp. cinnamon
1 14 oz. can of coconut milk (I used light)

1.  Remove ends from bananas but do not peel.  Cook approximately 5-10 minutes in vegetable steamer.  Using tongs and a knife, peel off banana skins.

2.  In a saucepan, combine flour, sugar and cinnamon.  Gradually add coconut milk and stir until smooth.  Cook over medium heat, stirring constantly, until mixture boils and thickens, then simmer 2 minutes longer.  Drizzle over hot bananas and serve.

Serves 4.