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Daube de Banana is a comforting Seychellois dessert that transforms ripe plantains into a tender, fragrant treat simmered gently in creamy coconut milk.
This traditional-style dish brings together the natural sweetness of ripe plantains, warm cinnamon, ground nutmeg, and aromatic vanilla for a simple dessert with layers of tropical flavor.
The coconut milk creates a rich cooking liquid that surrounds the plantains as they slowly soften, while the spices add warmth without overpowering the fruit.
The preparation is wonderfully straightforward, beginning with ripe plantains cut lengthwise and arranged over cinnamon sticks in a pan.
Sugar, salt, and nutmeg are sprinkled over the fruit before a split vanilla pod and coconut milk are added.
The plantains are first brought to a boil, then cooked gently over low heat until tender and infused with the fragrant coconut-spice mixture.
The finished plantains have a soft, delicate texture and a naturally sweet flavor enhanced by the creamy coconut milk.
Cinnamon and nutmeg give the dessert a distinctly warm character, while vanilla adds a subtle aromatic note.
With only a handful of ingredients and a total cooking time of 50 minutes, Daube de Banana offers an easy way to enjoy a distinctive dessert inspired by the cuisine of the Seychelles.
It can be arranged on a serving plate straight from the pan for a simple, inviting presentation.
Creamy Coconut Daube de Banana
Ingredients
Equipment
Method
- Prepare the Plantains: Peel the plantains, cut each one in half, then cut each half lengthwise to create four pieces per plantain.
- Arrange the Cinnamon: Place the cinnamon sticks in the bottom of a pan, creating a fragrant base for the plantains.
- Add the Plantains: Arrange the cut plantains over the cinnamon sticks with the cut sides facing upward.
- Season the Plantains: Sprinkle the sugar, salt, and ground nutmeg evenly over the plantains.
- Add Vanilla Coconut Milk: Place the split vanilla pod in the pan, then pour the coconut milk over the plantains.
- Bring to a Boil: Bring the coconut milk mixture to a boil and cook for 10 minutes.
- Simmer Gently: Reduce the heat to low and continue cooking for 35 minutes, watching carefully to make sure the mixture does not burn.
- Serve: Arrange the cooked plantains on a plate and serve.
Notes
- Use ripe plantains as specified in the original recipe for the intended sweetness and tender texture.
- Keep the cinnamon sticks in the pan throughout cooking so their flavor gently infuses the coconut milk.
- Make sure the vanilla pod is split before adding it so its aromatic flavor can infuse the cooking liquid.
- After reducing the heat, watch the pan carefully during the 35-minute cooking period to prevent the coconut milk from burning.
- Arrange the cooked plantains on a serving plate while they are still warm for a simple presentation.
Chef’s Secret
The key to this Daube de Banana is keeping a close eye on the pan after the initial boil.
Once the heat is reduced to low, the plantains continue cooking in the coconut milk for 35 minutes, allowing them to become tender while absorbing the flavors of cinnamon, vanilla, and nutmeg.
Because the recipe specifically calls for watching the mixture to prevent burning, avoid leaving the pan unattended during this stage.
Check the bottom and cooking liquid periodically without unnecessarily disturbing the plantains.
This gentle, attentive cooking helps preserve the plantains’ shape while allowing the coconut milk and warm spices to develop their full aromatic character.
Serving Suggestions
Serve the tender plantains arranged on a plate with some of the fragrant coconut milk from the pan spooned over or around them.
The dessert can be enjoyed warm as prepared, allowing the cinnamon, vanilla, and nutmeg aromas to stand out.
For a simple presentation, keep the plantain pieces neatly arranged and leave the cinnamon sticks and vanilla pod behind in the cooking pan rather than transferring them to the serving plate.
Conclusion
Daube de Banana is a simple Seychellois dessert built around ripe plantains, creamy coconut milk, and warm aromatic spices.
The combination of cinnamon, nutmeg, and vanilla gives the naturally sweet plantains a fragrant, comforting character.
Slow cooking allows the fruit to become tender while absorbing the rich coconut-based cooking liquid.
With just a few ingredients and 50 minutes from preparation to serving, it offers an approachable way to enjoy a distinctive island-inspired dessert.
