Banana-Coconut Bake

Banana-Coconut Bake

An amazingly simple combination resulting in a mouthwatering masterpiece!

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

6

servings

6
medium bananas
2
tablespoons butter or margarine
1/3
cup orange juice
1
tablespoon lemon juice
1/4
cup packed brown sugar
2/3
cup shredded coconut
  1. Heat oven to 375ºF. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate.
  2. Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Celebrating something special? Serve this divine dessert warm over scoops of vanilla ice cream and drizzle with a touch of rum.
Success
A spread instead? You can replace the butter with a stick spread containing at least 65% vegetable oil.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 4 g,),
  • Cholesterol 0mg;
  • Sodium 85 mg;
  • Total Carbohydrate 43 g
    • (Dietary Fiber 3 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Fruit;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.