Does anyone know any Madagascan dessert recipes for my let us travel project?

well were doin a project and at the end we get to cook a meal from our country. in my group Im the one doing the dessert, and i cant find a simple but scrummy dessert recipe anywhere!! Oh and i need it in British measurements, like grams and ounces and stuff...thanks in advance!! xxxDoes anyone know any Madagascan dessert recipes for my let us travel project?
This may help you:





Unlike in France, desserts in Madagascar are prepared very simply. Fresh fruits such as lichee nuts, pineapples, cantaloupes, oranges, bananas or strawberries are sliced and sprinkled with vanilla bean (seeds). Often, some type of sweetened vanilla cream sauce is poured over the fruit slices.





So what you can do is cut up some fruits (listed above) and create vanilla cream sauce and pour it over








Yield


Makes 2 1/2 cups


Ingredients





* 2 cups whipping cream


* 1 cup sugar


* 2 tablespoons all-purpose flour


* 1/2 cup butter


* 1 teaspoon vanilla extract





Preparation





Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.





OR:





Easy Banana Bread Recipe


A moist Dessert from the Cameroon





8 oz / 225 g white flour


1 teaspoon bicarbonate of soda


1 teaspoon baking powder


2 tablespoons butter


3 oz / 75 g sugar


2 medium eggs, beaten


3-4 ripe bananas, mashed


Pinch of salt


Preparation:


Preheat the oven to 350 degrees F / 180 degrees C.


In a bowl, mix together the flour, bicarbonate of soda, baking powder, and salt.


In another bowl, cream together the butter and sugar, then add the eggs little by little. Add the bananas and the flour, and mix until you have a smooth batter.


Grease a medium bread tin and pour in the batter. Put in the oven and bake for about an hour or until a knife inserted into the loaf comes out clean.


Leave the bread to stand in the tin for 10-15 minutes before turning out onto a cooling rack; this will prevent it from falling apart.


Servein thick slices on its own or spread with butter or honey. This bread is even better the following day 鈥?if there鈥檚 any left

tvs