Method

• 1.
  For the coconut sorbet, place all the ingredients in a large saucepan over low heat with 1/2 cup (125ml) water. Cook, stirring, for 2 minutes to dissolve sugar. Remove and cool to room temperature, then chill for 4 hours or overnight.
• 2.
  When chilled, transfer sorbet mixture to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for at least 4 hours or overnight.
• 3.
  Preheat oven to 160°C. Grease base and sides of a 1L (4-cup) loaf pan and line with baking paper.

• 4.
  Whisk butter and sugar in a stand mixer fitted with the whisk attachment until pale and fluffy. Add lemon zest and banana puree, and whisk to combine. Whisk in eggs, one at a time, until thick and fluffy. Fold in flour and baking powder. Spoon into loaf pan and bake for 1 hour or until a skewer inserted in the centre comes out clean.
• 5.
  For the caramel banana, place the caster sugar and muscavado sugar in a saucepan with 300ml water. Place over medium heat and bring to the boil. Cook, without stirring, for 10 minutes or until a thin, golden caramel. Add lemon juice and the vanilla pod and seeds. Stir well to combine, then reduce the heat to medium-low.
• 6.
  Add the banana halves and cook, spooning over caramel, for 6-8 minutes until bananas are coated with sauce and caramelised. Remove bananas from pan, then increase heat to medium and reduce sauce to a thick syrup.
• 7.
  Layer bananas over cake, drizzle with syrup, then slice. Serve slices topped with a spoon of sorbet and some lime zest.