Baked Bananas with Toasted Coconut
Here’s a quick and simple dessert: maple baked bananas, topped with crunchy toasted coconut. Serve with vanilla Greek yogurt or vanilla ice cream!
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
For the baked bananas
- 4 bananas
- 4 tablespoons maple syrup
- 2 tablespoons butter or coconut oil
- 1 teaspoon cinnamon
- Kosher salt
To serve
- ¼ cup shredded coconut
- 7 ounces Greek yogurt (or substitute coconut whipped cream or vegan vanilla ice cream)
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F.
- For the baked bananas: Cut the bananas in half length wise, then into about 3-inch pieces. Place the pieces of each banana on a square of aluminum foil. Top each pile of bananas with 1 tablespoon maple syrup, 1/2 tablespoon butter, ¼ teaspoon cinnamon (sprinkle evenly with your fingers), and one pinch kosher salt. Fold over the top of each piece of aluminum foil and fold in the sides to create a packet. Place the packets in the oven and bake for 12 minutes.
- For the toasted coconut: Meanwhile, toast the shredded coconut in a small dry skillet, stirring constantly for several minutes until it browns. When the coconut is just starting to become browned, remove from the heat and continue stirring, taking care as it burns quite easily.
- For the vanilla yogurt (optional): Make the vanilla yogurt by stirring together the Greek yogurt, 1 tablespoon maple syrup and vanilla.
- To serve, place baked bananas in serving dishes. Top with a dollop of vanilla yogurt (or coconut whipped cream or vanilla ice cream), and toasted coconut.