Coconut Baked Bananas Or Plantains Recipes

BAKED BANANAS WITH TOASTED COCONUT

Steps:

• Preheat oven to 400°F.
• For the baked bananas: Cut the bananas in half length wise, then into about 3-inch pieces. Place the pieces of each banana on a square of aluminum foil. Top each pile of bananas with 1 tablespoon maple syrup, 1/2 tablespoon butter, ¼ teaspoon cinnamon (sprinkle evenly with your fingers), and one pinch kosher salt. Fold over the top of each piece of aluminum foil and fold in the sides to create a packet. Place the packets in the oven and bake for 12 minutes.
• For the toasted coconut: Meanwhile, toast the shredded coconut in a small dry skillet, stirring constantly for several minutes until it browns. When the coconut is just starting to become browned, remove from the heat and continue stirring, taking care as it burns quite easily.
• For the vanilla yogurt (optional): Make the vanilla yogurt by stirring together the Greek yogurt, 1 tablespoon maple syrup and vanilla.
• To serve, place baked bananas in serving dishes. Top with a dollop of vanilla yogurt (or coconut whipped cream or vanilla ice cream), and toasted coconut.

PLANTAINS 101: PERFECTLY ROASTED EVERY TIME!

Steps:

• Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
• To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices.
• Place the sliced plantains on the prepared baking sheet and toss with oil and salt (optional).
• Bake for 10 minutes, then flip and bake for another 5-10 minutes or until golden brown and slightly caramelized on both sides.
• They're delicious paired with our Easy Vegan Picadillo, Smoky Instant Pot Black Eyed Peas & Greens, Black Bean Plantain Vegan Bowls, Jamaican Jerk Grilled Eggplant (30 Minutes!), or either of the sauces recommended above.
• Best when fresh. Store leftover plantains in a sealed container in the refrigerator for 1-2 days and reheat on the stovetop or in the oven until warmed through. Not freezer friendly.

COCONUT BAKED BANANAS (OR PLANTAINS)

Steps:

• Preheat the oven to 350°, cut the ends of the bananas or plantains and peel.
• Place them in a baking dish and brush with the butter. Sprinkle with the cinnamon and add the coconut milk, then sprinkle with coconut.
• Bake for 25 to 30 minutes.
• Serve warm as a side dish.

BAKED PLANTAINS (COOKING BANANAS)

Steps:

• Peel, slice and arrange plaintains in baking dish.
• Combine all remaining ingredients in saucepan and slow boil until syrupy.
• Pour sauce over plaintains.
• Bake at 325 until tender, about 30 minutes or so.
• Lower heat and keep warm until ready to serve.