Savoury Bananas

Peel the ripe cooking bananas and cut them into 2-inch diagonal pieces, keeping them uniform for even cooking.

Slice the spring onions into 1-inch pieces, separating white and green parts. If using green pepper, remove seeds and cut into 1-inch chunks.

Heat a large, heavy-bottomed pot or saucepan over medium heat. Add the coconut cream and bring to a gentle simmer, stirring occasionally.

Add the pumpkin pieces to the simmering coconut cream and cook for 5 minutes until they begin to soften.

Add the banana pieces carefully to the pot, stirring gently to coat them with the coconut cream and prevent sticking.

Add the white parts of the spring onions and the green pepper (if using) to the pot, stirring to combine all ingredients.

Simmer uncovered for 10-12 minutes until the bananas are tender but still hold their shape and the pumpkin is fully cooked through.

Stir in the green parts of the spring onions just before serving for a fresh finish and to preserve their color and texture.

Serve hot in bowls, ensuring each portion has pieces of banana, pumpkin, and generous amounts of the coconut cream sauce.