Roasted Bananas W Toasted Coconut Recipe 455 Recipes

ROASTED BANANAS

Steps:

• Preheat your oven to 300°F
• Rinse and dry your bananas.
• Line a baking sheet with parchment paper or aluminum foil.
• Place the unpeeled bananas on the lined baking sheet.
• With the tines of a fork, poke a few holes in the banana skin.
• Bake the bananas for 15-30 minutes*. When the peel becomes shiny and black, remove them from the oven.
• When cool enough to handle, split open the skin in order to scoop out the roasted banana.
• The roasted bananas can be used immediately or frozen.

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.

ROASTED BANANAS W/ TOASTED COCONUT RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Make mixture of honey, butter, cinnamon and salt. Cut bananas in half lengthwise, place on separate aluminum foil. Top each with mixture. Fold aluminum foil to make a pocket, roast for 12 minutes Toast coconut in a dry skillet until it browns. Mix yogurt, honey and vanilla Place banana in bowl, top with yogurt and coconut

ROASTED BANANA SUNDAES WITH TOASTED COCONUT

Steps:

• Preheat oven to 400 degrees F.
• Tear off 4 medium-size squares of aluminum foil.
• Place 1 banana on each foil square.
• Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
• Fold square over and fold edges to form a packet.
• Roast in oven on cookie sheet or oven rack for 12-15 minutes.
• Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
• Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.

TOASTED COCONUT BANANA PUDDING FOR TWO

Steps:

• Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
• Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
• Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
• Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
• When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
• To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.

ROASTED BANANA COCONUT ICE CREAM

Steps:

• 1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish.
• 2. Drizzle with vanilla and coconut oil.
• 3. Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
• 4. Place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
• 5. Place mixture in ice cream maker and freeze according to directions.
• 6. Top with nuts, berries or sprinkles and serve.