Hawaiian Shortcake

8 ozs 225g sugar
3/4 cup finely chopped pineapple
2 tsp cornflour
2 ripe bananas, mashed
2 Tblsp lemon juice
2 passion fruit (optional)
Put the sugar, pineapple and cornflour in a pan. Stir over the heat until it thickens. Cool. When cool add the mashed bananas, passion fruit and lemon juice, and place in a serving dish.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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