Preheat the oven to 350°F (175°C).

Melt the butter and brown sugar in a pan over medium heat. Add in the chopped bananas and cook until caramelised for about 5-7 minutes.

Whisk together the milk, eggs, vanilla extract, and whisky in a mixing bowl until combined.

Combine the caramelised bananas, desiccated coconut, plain flour, caster sugar, and honey into the milk mixture, stirring gently.

Melt the dark chocolate until smooth, then fold into the batter carefully.

Pour the mixture into a greased pie dish, smoothing the top with a spatula.

Bake for 30 minutes or until set and slightly wobbly in the center.

Cool slightly before serving, and sprinkle with sea salt flakes.