ANSE ROYALE: Le Nautique – Luxury Beachfront Hotel​

From the Blog

Creole Recipes: La Daube Banane

Lacking inspiration for this weekend’s dinner party? Then why not surprise your guests with a simple, tasty Creole menu?

A few weeks ago we posted a fool-proof recipe for “Kari Koko Poul” (chicken coconut curry) which is THE go-to dish for Seychellois families around the world. Simple and easy to prepare, this one-pot-wonder is rich, fragrant and bursting with flavour – it will be a hit with your guests we are sure. Serve over plain or saffron rice, together with creamy red lentils, a crisp paw-paw salad or naked coleslaw, plus lashings of sweet mango chutney.  Delish.


chicken curry 2

“Kari Koko Poul”


Hopefully your guest go easy on their second helpings of the Kari Koko Poul as the dessert recipe we’re about to share with you is sure to put them into a full-blown food coma (but in a good way of course).

La Daube Banane” is another family favourite here in the Seychelles, making full use of the countries main local produce; bananas, vanilla, cinnamon and coconuts. In our opinion any dessert made with any of these four ingredients is a guaranteed recipe for success.

As you will soon see, this another nice and easy, one-pot wonder allowing you more time to relax and enjoy the food, wine, company and conversation – after all that’s what life is all about right?



“More time with friends, less time in the kitchen”


“La Daube Banane”

Serves 4

daube banane cooked

“Sweet & Tasty – La Daube Banane”



1 vanilla pod, split
1 tsp ground nutmeg
600ml coconut milk
6 cinnamon leaves or 3 cinnamon sticks
3 large, ripe, plantains
3 tbsp sugar
1 tsp salt

“Plantain vs. Banana (in case you’re not sure)”



  1. Peel and cut each plantain into 4 pieces (across the middle and then in half again lengthways)
  2. Place the cinnamon leaves and/or cinnamon sticks along the base of a cooking pot
  3. Layer the cut plantains on top of the cinnamon leaves/sticks with the cut side facing upwards
  4. Sprinkle the cut plantains with the raw sugar, salt and nutmeg powder – smells amazing right?
  5. Add the split vanilla pod on top of the plantains and then cover completely with the coconut milk
  6. Bring “La Daube Banane” to a boil and cook for 10 minutes
  7. After 10 minutes reduce to a medium heat and cook for a further 35 minutes
  8. Turn off the heat and grab your serving spoons – you’re ready to serve
  9. Tasty by itself or with ice-cream, “La Daube Banane” can be served hot or cold


“Local Vanilla & Cinnamon – the best flavour combo!”


Let us know on our social media pages if you make “La Daube Banane” at home and don’t forget to share a photo as well. We loved seeing your “Kari Koko Poul” images so keep sending them through.

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