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Ingredients

1 Tbsp canola oil
4 bananas sliced into thick coins
1 fresh pineapple peeled, cored and cut into chunks
2 tbsp brown sugar
½ tsp ground cinnamon
½ lime juiced
1 C cream
1 lime grated zest
1 Tbsp icing sugar

Crunchy Tortilla Topping
• 100 g Sweet Cinnamon Tortilla Chips crushed
• ½ C rolled oats
• 1/3 C desiccated coconut
• 1 Tbsp brown sugar
• 40 g butter chopped

Preparation

1. Heat the oil in a large frying pan over medium heat. Add the banana slices and pineapple chunks. Sprinkle over the brown sugar and cinnamon, then cook for 6-8 minutes, turning occasionally, until the fruit is caramelised and golden.
2. Squeeze over the lime juice and stir to coat. Transfer to a baking dish.
3. Heat the oven to 180°C fan-bake.
4. In a bowl, combine the crushed chips, oats, coconut and brown sugar. Rub in the butter until it resembles coarse crumbs. Scatter the mixture over the fruit.