Directions

1. In a small saucepan, bring compote ingredients to a simmer over medium heat.
2. Once the sugar is dissolved, reduce the heat; stir and cook until just thickened. Remove from the heat and allow it to cool.
3. Combine ¼ cup rhubarb compote (refrigerate extra for later use), strawberries, ice cream, and milk in a blender and puree until smooth.
4. In a separate bowl, combine the mashed bananas, homemade buttermilk, whisked eggs, melted butter, and vanilla.
5. Mixing, gradually incorporate the dry ingredients into the wet ingredients. Fold the walnuts and coconut into the batter.
6. Pour the batter into the prepared pan. Bake for 45-50 minutes until a knife comes out clean, and a knife comes out clean.
7. Pour the milkshake into two chilled glasses. Garnish with pistachios and strawberries, to serve.