Directions

1. Pressure Cooked Bananas: Slice bananas. Combine butter, sugar, water, salt, and baking soda in the SmartLid™. Move slider to AIR FRY/HOB mode and select SAUTÉ function on setting 1 to melt the butter and dissolve sugar and salt.

2. Slice bananas and place in a single layer in the SmartLid™ cooking pot and add 2 tablespoons of water. Move slider to PRESSURE mode, select PRESSURE COOK on Hi and press start. Wait for the pressure timer to start counting down and switch the pressure setting to Lo. Maintain it for 15 minutes.

3. Depressurise by switching the valve to VENT, open SmartLid™, flip the bananas onto the other side to caramelise them. Cook again at full pressure for 15 minutes. Let bananas cool for 20 minutes and set aside.

4. Pour coconut cream and sugar into the SmartLid™. Whisk well, move slider to AIR FRY/HOB mode and select SAUTÉ function on setting 2 to dissolve the sugar. Mix a bit of the warm coconut cream with yogurt and whisk it back into the SmartLid™. Sprinkle agar agar over the coconut cream and whisk thoroughly. Close the lid, select YOGURT function, choose FEr and set it for 8 hours. Transfer yogurt to container and refrigerate.

5. Set aside some pressure-cooked bananas and blend the rest into a smooth purée. In a bowl, combine the banana purée, oil, cake flour, almond flour, cornflour, egg yolks, and baking soda. Stir well. Whisk egg whites and salt in a stand mixer with a whisk attachment. Once frothy, gradually add brown sugar. Whisk until medium peaks form.

6. Gently fold the meringue into the batter in thirds into lightly buttered and floured cooking pot; tip it upside down to remove excess flour. Move the slider to AIR FRY/ HOB mode and select BAKE function at 90°C for 25 minutes. Remove bread from the pot. Slice bread, serve with homemade coconut yogurt and pressure-cooked bananas. Garnish with lemon zest and desiccated coconut.