Thai-Style Coconut Caramelized Bananas

Slice the bananas into 2cm thick rounds.

Place a wide skillet over medium heat and add the vegetable oil.

Whisk the coconut milk, palm sugar, and salt together in a small bowl until the sugar is partially dissolved.

Add the banana slices to the pan in a single layer and sear for 2 minutes per side until golden brown.

Pour the coconut milk mixture into the pan around the bananas.

Simmer the sauce for 5 to 6 minutes, gently spooning the liquid over the fruit until the sauce thickens into a glossy, amber-colored caramel.

Remove from heat immediately once the sauce coats the back of a spoon to prevent the coconut milk from splitting.

Transfer to serving bowls and garnish with toasted sesame seeds before serving warm.