Caramelized Bananas With Coconut
Indulge in a delightful treat with this recipe for Caramelized Bananas with Toasted Coconut! The bananas are caramelized to perfection with a touch of rum or water, creating a sweet and flavorful dessert. Topped with toasted coconut flakes and served with a scoop of your favorite ice cream, this dessert is a simple yet elegant way to satisfy your sweet tooth. Enjoy the warm and luscious flavors of caramelized bananas paired with the crunchy texture of toasted coconut in every bite.
— Constant Cookbook
Ingredients
- 1/3 cup unsweetened flaked or shredded dried coconut
- 2 Tbs. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2 Tbs. dark rum or water
- Pinch of salt
- 4 bananas, peeled and quartered lengthwise and crosswise
- Vanilla or coconut ice cream for serving
Instructions
- <b>Toast the coconut</b>
- Preheat an oven to 350&#176;F.
- Spread the coconut on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 3 minutes. Set aside.
- <b>Caramelize the bananas</b>
- In a fry pan over medium heat, melt the butter. Add the brown sugar and stir to moisten with the butter. Add the rum and salt and stir to mix. Add the banana halves, cut side down. Reduce the heat to medium-low and cook, turning once, until just tender and golden, about 5 minutes total.
- <b>Finish the dessert</b>
- Divide the hot bananas among individual plates. Place a scoop of ice cream in the center or alongside, sprinkle with the coconut and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 4.
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