Preheat the oven to 220'C.
Chop the pistachios. Place the butter in a saucepan and melt over a low heat.
Peel the bananas and coat in melted butter. Coat in demerara sugar and then place on a baking tray and bake at 220'C for 10-12 minutes until golden brown.
For the pistachio cream: whisk together the egg yolks, caster sugar and the corn flour. Bring the milk to the boil and then add to the egg mixture. Mix well and then return to the pan and cook until thick - the mixture is ready when it coats the back of a spoon. Remove from the heat and stir in the chopped pistachios.
Serve with baked bananas with the pistachio cream.
«Vary the flavour of your cream - try vanilla, praline or chocolate.»