A delightful tropical dessert that combines the sweetness of ripe bananas with the rich flavor of coconut, perfect for those who love quick and simple treats with an exotic flair.
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Peel the bananas and halve them lengthwise and place them in a baking dish.
In a bowl, mix the orange and lemon juice together with the sugar and a pinch of salt.
Pour the previous preparation over the bananas and spread small pieces of butter on top.
Cook in a preheated oven at 200ºC for 15 minutes.
Remove from the oven, let stand for 5 minutes.
Serve the bananas sprinkled with the grated coconut.
For added texture, lightly toast the shredded coconut in a dry pan before using it as a topping.
Swap the sugar with honey or maple syrup for a different flavor profile.
Can I use plantains instead of bananas?
Yes! This recipe works beautifully with ripe plantains for a more traditional and slightly firmer texture. Just make sure they're yellow with black spots
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
What can I serve this dessert with?
Pair with a scoop of vanilla ice cream or serve alongside grilled chicken for a sweet-savory combination.
Can I make this recipe dairy-free?
Yes. Replace butter with plant-based margarine or coconut oil to make the dish completely dairy-free and vegan-friendly.
Can I make it ahead of time?
Yes. You can prepare and bake it ahead, then reheat gently in the oven or microwave before serving. It keeps well in the fridge for up to 2 days.
