This one is inspired by a recipe that my mom used to make during Ramadan. The original recipe calls for Nendran Bananas. However I substituted it with home grown plantains (courtesy my Father in Law). Alright slice the bananas and layer them on a baking dish. In a separate pan, saute some cashews and raisins in ghee or butter. Now pour this mix on top of the layered banana. In a bowl whisk in some eggs, sugar and milk. Pour this mixture on top of the bananas. Bake in a preheated oven at 180 degree Celsius for half an hour or till the custard cooks and is slight brown on the top.
