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... lauric acid, an ingredient that has been studied for its positive effects on the immune system. The coconut oil also gives the bananas a tropical flavor — great for those experiencing treatment-related taste changes. And the ripe bananas + Greek yogurt are plenty mashable if you need a soft, easy-to-swallow meal due to mouth sores.
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.
Pour the melted coconut oil into a shallow bowl or plate.
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.
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.
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.