Honey Coconut Bananas Food
HONEY COCONUT BANANAS
Sliced bananas are coated with honey and coconut, then baked until golden brown. A simple, yet elegant dessert or breakfast treat.
Provided by Marcia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
- Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
- Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 34.7 g, Cholesterol 4.6 mg, Fat 2.2 g, Fiber 3.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 13.8 mg, Sugar 21.6 g
HONEY & COCONUT BANANA'S
great for desert. tastes just like restaurant desert, easy to do
Provided by halez2882
Time 3h
Yield Makes Fingers
Number Of Ingredients 0
Steps:
- peel bananas and put them a side
- get 2 plates and tip the coconut and crushed nuts on one and some honey on the other one
- get the bananas and roll them around in the honey and make it cover it
- then put them into the coconut and nuts and roll them around so it covers them all over
- put them in a container and put them in the freezer
- after 160 mins get them out and they are ready to put a long line of honey on top and drizzle some nuts on it to so it sticks
HONEY-BAKED BANANAS
I created this recipe one day out of desperation. We had invited guests for dinner, and about a half hour before they were due to arrive, I realized I had forgotten all about preparing a dessert! I discovered I had plenty of bananas on hand, so I "fancied" them up and baked them. It was a big hit! This is a great way to use up ripe bananas when you're getting weary of banana bread. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the bananas in a greased 1-qt. baking dish. Combine the butter, honey and lemon juice; drizzle over bananas. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollop of whipped topping.
Nutrition Facts : Calories 342 calories, Fat 21g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 5g fiber), Protein 3g protein.
BANANA IN COCONUT CREAM
This is a Thai recipe creamy and not too sweet, with all the healthy benefits of bananas, so rich in bone-building phosphorus and calcium, heart-healthy potassium, vitamins A and B6. Great for those leg cramps!
Provided by Rita1652
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat the coconut milk with the cinnamon, sugar and salt, and cook gently until the sugar has dissolved. Add the banana pieces and cook gently for 5 minutes.
- Remove cinnamon and discard.
- Divide the mixture into 6-8 small bowls and serve warm.
Nutrition Facts : Calories 495.7, Fat 18.7, SaturatedFat 17.4, Sodium 231.7, Carbohydrate 84.2, Fiber 3.3, Sugar 71.5, Protein 2.5
HONEY COCONUT BANANAS
Sliced bananas are coated with honey and coconut, then baked until golden brown. A simple, yet elegant dessert or breakfast treat.
Provided by Marcia
Categories Banana Desserts
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
- Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
- Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 34.7 g, Cholesterol 4.6 mg, Fat 2.2 g, Fiber 3.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 13.8 mg, Sugar 21.6 g
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- Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of your loaf pan. Place the parchment in the pan and spray pan with nonstick cooking spray or grease it. (I use a 1-lb size loaf pan, about 8.5x4.5 inches.)
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