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Bananas Mexicana

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Submitted by white

Baked bananas Mexicana with orange juice, brown sugar, butter, and shredded coconut toasted golden in the oven. A five-ingredient Mexican-inspired dessert in 30 minutes.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Split bananas get nestled into a buttered baking dish, bathed in orange juice and brown sugar, then blanketed with shredded coconut. A quick trip through a hot oven toasts the coconut crisp and golden while the bananas turn soft and syrupy underneath.

Five ingredients. Thirty minutes. That’s all it takes for a warm, tropical dessert with caramelized edges and the kind of buttery coconut crust you’ll want to scrape right out of the dish.

Chef Tips

  • Use unsweetened shredded coconut if you prefer a less sweet result, since the brown sugar and orange juice already bring plenty of sweetness.
  • Watch the coconut closely in the last few minutes since it goes from golden to burnt quickly.
  • Serve warm with a scoop of vanilla ice cream or a squeeze of fresh lime.

Ingredients

6 6
EACH BANANAS
½ 118
CUPS ML ORANGE JUICE
¼ 59
CUPS ML BROWN SUGAR *
2 30
TABLESPOONS ML BUTTER
1 237
CUPS ML COCONUT
shredded *

Directions

Peel and split bananas lengthwise.

Arrange the halves in a well buttered baking dish .

Mix orange juice and brown sugar and pour mixture over bananas.

Dot bananas with butter and spread coconut over all.

Bake in 400 degrees oven for 10 to 15 minutes until coconut is crisp and golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 178 37% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 30mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 15%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 29%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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