Bananas Baked in Coconut - Cook For Your Life
Bananas Baked in Coconut

Bananas Baked in Coconut Oil

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 4 ingredients

Ripe bananas get wonderfully caramelized in the oven in this recipe, without the need for frying or using a kitchen torch. The not-so-secret ingredient in this dish is coconut oil, which is rich in...


Ingredients

  • 6 ripe bananas
  • 3 tablespoons melted coconut oil (see Chef Tips)
  • Freshly grated nutmeg to taste (optional)
  • Greek yogurt for serving
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Nutrition Facts

Calories

182 cals

Fat

9 g

Saturated Fat

7 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

27 g

Sugar

15 g

Fiber

3 g

Protein

3 g

Sodium

12 mg

Directions

  1. Position an oven rack toward the top of the oven. Preheat the oven to 425 degrees. Line a baking tray with parchment paper. Set aside.
  2. Pour the melted coconut oil into a shallow bowl or plate.
  3. Peel the bananas. Carefully cut them in half lengthwise. Roll them around in the oil until well coated and lay them cut-side down onto the prepared baking sheet. Brush them with any remaining oil and grate a little nutmeg over them, if using.
  4. Bake for 20 minutes on an upper oven rack. Turn the bananas carefully with a spatula — don’t break them — and return them to the oven for another 10 minutes or so until they’re golden with caramelized edges. Carefully lift them from the tray, and serve warm with a dollop of Greek yogurt.

Chef Tips

Coconut oil is hard at room temperature, so 10 minutes before you need it, put the jar in a bowl of hot water to melt enough to use in this recipe.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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