Bananas Baked in Coconut

Name: Bananas Baked in Coconut
Prep time: 15

4.6

4.6 out of 5 stars (based on 16 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

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,...

6 ripe bananas
3 tablespoons melted coconut oil
Freshly grated nutmeg to taste (optional)
Greek yogurt for serving (optional)

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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

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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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