Mahdi first tasted this Yemeni dessert in Cairo. Variants of it can be found across Yemen, Saudi Arabia, and the United Arab Emirates. Mahdi prefers to make this dessert with table cream, also known as light cream.
Mix 1 cup of warm water with 1 teaspoon sugar, ½ teaspoon yeast and let it sit for about 10 minutes. While waiting, mix 1 cup white flour, 1 cup wheat flour, ½ teaspoon salt in a bowl, add 1 teaspoon melted butter.
Add the water mixture to the flour mixture and mix with a wooden spoon until a crumbly dough is formed. Knead the dough very well until it becomes less sticky. Then keep it in a covered bowl to rest and double in size (this will take about 30 minutes).
Once the dough doubles in size, knead it again to remove the air and divide it into 3 small dough balls. Roll the balls on a floured surface, roll out the dough as large as possible. Brush a ½ teaspoon of melted butter on the surface. Start folding by pulling each side and turning it to a squarish shape. Let it rest for about 5 minutes. Then roll it again to make a square shape approximately 20 x 20 inches. After that, place it in an oiled and hot cast-iron and wait until you see the bubbles forming on the surface, then flip it over.
Repeat this process until both sides turn to brown/gold color.
Break the bread once cooled so that it fits into the food processor. Use the food processor to pulse the bread for about 30 seconds into small pieces. Next, add 1 banana and mix it with the bread for about 20 seconds. Remove the bread and banana mix from the processor and place it on a plate. Cover the bread with table cream, then add 3 teaspoons honey.
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