Bananas Mexicana
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 servingsPREP
15 minCOOK
15 minREADY
30 minSplit 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
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.
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