Preheat your oven to 160°C (325°F). Gather your ingredients and equipment, including a non-stick frying pan, a mixing bowl, and an 18cm pie dish.

In a non-stick frying pan over medium-high heat, combine the medium bananas, brown sugar, and unsalted butter. Simmer for about 4–5 minutes until golden brown.

Remove the pan from heat and stir in whisky (or maple syrup) for added flavor. Allow the bananas to cool slightly.

In a mixing bowl, blend together milk, desiccated coconut, vanilla extract, eggs, plain flour, caster sugar, and the cooled caramelised banana mixture until smooth.

Pour the blended pie filling into a greased 18cm pie dish, ensuring it is evenly distributed.

Place the pie in the preheated oven and bake for approximately 30 minutes. Look for a slight wobble in the center.

While the pie is baking, prepare the salted chocolate ganache. Heat the single cream and honey until it reaches a boil, then stir in chopped dark chocolate until smooth.

Once the pie has cooled slightly, pour the ganache over the top and sprinkle with sea salt flakes before serving.