Cassava and Banana Cake is a traditional Fijian recipe for a classic dessert of cassava, bananas and coconut cream that's baked in a banana leaf to cook. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Cassava and Banana Cake.
Cut the cassava in half then peel. Cut each half in half again and remove the fibrous cores.
Grate the prepared cassava into a bowl. Crush with a potato masher to extract the excess juice (pour this off).
Peel and chop the bananas, place in another bowl and mash until smooth. Mix in the coconut cream and mash once again until the mixture is smooth.
Blend the grated cassava into the banana and coconut cream mixture.
Line a baking dish with parchment paper then scrape the cassava mixture into the dish. Smooth the top with the back of a spoon then transfer to the centre of your pre-heated oven.
Bake for about 45 minutes, or until the top of the cake is golden and a knife inserted into the centre of the cake emerges cleanly.
Remove from the oven, allow to cool for 10 minutes then slice into squares and serve.
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