This dish is very delicious and very simple. Ripe bananas are baked in the oven and get wonderfully caramelized at the spots where they touch the baking tray. The not-so-secret ingredient is coconut... oil, which gives them a truly tropical taste. Coconut oil is rich in lauric and stearic acid and antimicrobials that can boost the immune system. The oil is hard at room temperature, so 10 minutes before you need it, put the jar in a bowl of hot water. Enough will liquefy for you to use.
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, cutting off the tops and bottoms. 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 a high shelf. 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.