This dish was “born” when I wanted a change from caramelized bananas and wanted to use coconut, too. So I threw a few things together, and voila! Dessert. It’s got a subtle sweetness, and is super easy. Any dessert that is delicious and takes less than 15 min from start to finish is a keeper in my book! It also works well for Passover, and for people with multiple allergies and sensitivities.
I totally love coconut flakes rather than the shredded coconut. I’ve found them at Whole Foods from Let’s do organic.The bigger chunks are just much more decadent.
Some had the bananas over ice cream, but you can substitute rice dream or sorbet or have them straight, too.
4 bananas, cut lengthwise
1/2 cup unsweetened coconut flakes or shredded coconut
1 T coconut oil
1/2 t maple extract and pinch stevia or 3 T maple syrup
1/2 cup pureed pineapple or 1/3 cup orange juice
a dash of rum (totally optional)
1/2 cup pecans
Grease an 8X8 pan with coconut oil or whatever you’ve got on hand. Preheat oven to 350. Put cut bananas in the pan. Mix pineapple with maple syrup or extract, and pour over bananas. Melt the coconut oil and toss with the coconut. Sprinkle evenly on top of the bananas.
Bake at 350 until browned (about 8-10 min). Serve over a frozen dessert or plain, and sprinkle on pecans at will!
~from Cheryl’s kitchen ©2008