baked bananas in coconut and orange
The last time I baked bananas it was with lashings of Cointreau and whipped cream!
I compromised this evening and made this delicious midweek treat by baking the bananas in coconut cream and orange juice, then topping with toasted pecans, chocolate chips and chocolate coyo.
So easy and healthy but decadent at the same time.
Serves 4 with two bananas each, so alter the recipe to suit your family.
Ingredients
8 ripe and peeled bananas
The rind and juice of 1 orange
1 can of coconut cream
50 grams of butter (optional)
4 tbls rum or Cointreau (optional)
Dark chocolate chips (optional but why wouldn’t you!)
Toasted and crushed walnuts or pecans.
Melt the coconut oil and brush the bottom and sides of a shallow baking dish liberally.
Arrange the bananas in the dish.
Mix together the remaining ingredients, including the remaining coconut oil and pour over the bananas.
Bake at 180 degrees for about half an hour, until the bananas are soft and golden.
Pop the nuts on a tray and in the oven for 5 minutes before the bananas are ready
Serve hot with coconut yoghurt and chocolate chips.
For babies and children leave out the nuts and of course alcohol!
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