Honey Coconut Bananas Recipes
HONEY-BAKED BANANAS
I created this recipe one day out of desperation. We had invited guests for dinner, and about a half hour before they were due to arrive, I realized I had forgotten all about preparing a dessert! I discovered I had plenty of bananas on hand, so I "fancied" them up and baked them. It was a big hit! This is a great way to use up ripe bananas when you're getting weary of banana bread. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place the bananas in a greased 1-qt. baking dish. Combine the butter, honey and lemon juice; drizzle over bananas. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollop of whipped topping.
Nutrition Facts : Calories 342 calories, Fat 21g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 5g fiber), Protein 3g protein.
HONEY COCONUT BANANAS
Sliced bananas are coated with honey and coconut, then baked until golden brown. A simple, yet elegant dessert or breakfast treat.
Provided by Marcia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
- Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
- Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 34.7 g, Cholesterol 4.6 mg, Fat 2.2 g, Fiber 3.2 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 13.8 mg, Sugar 21.6 g
BANANA COCONUT MUFFINS
These naturally sweetened banana coconut muffins are a real treat. I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Provided by Cookie and Kate
Categories Baked goods
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Sugar 9.6 g, Sodium 57.2 mg, Fat 12.8 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 2.3 g, Protein 2.4 g, Cholesterol 15.5 mg
HONEY AMBROSIA
Make and share this Honey Ambrosia recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Gently combine orange slices and banana slices.
- Combine the orange juice with honey and lemon juice; pour over fruit.
- Sprinkle with coconut.
Nutrition Facts : Calories 190, Fat 1.8, SaturatedFat 1.4, Sodium 13.4, Carbohydrate 45.7, Fiber 4.2, Sugar 38, Protein 2
HONEY & COCONUT BANANA'S
great for desert. tastes just like restaurant desert, easy to do
Provided by halez2882
Time 3h
Yield Makes Fingers
Number Of Ingredients 0
Steps:
- peel bananas and put them a side
- get 2 plates and tip the coconut and crushed nuts on one and some honey on the other one
- get the bananas and roll them around in the honey and make it cover it
- then put them into the coconut and nuts and roll them around so it covers them all over
- put them in a container and put them in the freezer
- after 160 mins get them out and they are ready to put a long line of honey on top and drizzle some nuts on it to so it sticks
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- Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of your loaf pan. Place the parchment in the pan and spray pan with nonstick cooking spray or grease it. (I use a 1-lb size loaf pan, about 8.5x4.5 inches.)
- In a large bowl, whisk the oil and honey together. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies a bit from contact with cold ingredients, just let the bowl rest on top of your stove for a few minutes, or warm it for about 10 seconds in the microwave. Or you can slightly warm the milk before adding and that would help too.) Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour with a mixing spoon, just until combined (some lumps are ok). If you're adding any mix-ins, gently fold them in.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing. Store at room temperature for 2 or 3 days, store in the refrigerator for 5-7 days, or slice and freeze for a few months.
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- In a bowl, add all the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Mix and set aside
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- Place bananas in a dish lined with baking paper and freeze overnight or at least 8 hours until frozen hard.
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- Reprinted with permission from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables. Copyright © 2016 by Anthony William. Recipe photo by Ashleigh & Britton Foster. Published by Hay House; November 8, 2016.
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