Baked Bananas with Coconut Caramel Sauce

Ingredients

• 4 ripe bananas 4 ripe bananas
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 1g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Peel the bananas and place them in a baking dish.
3. 3.
   In a saucepan, combine the coconut milk, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the sugar has dissolved and the mixture is smooth.
4. 4.
   Pour the coconut caramel sauce over the bananas, ensuring they are well coated.
5. 5.
   Bake in the preheated oven for 15-20 minutes, or until the bananas are soft and caramelized.
6. 6.
   Remove from the oven and let cool slightly.
7. 7.
   Serve the baked bananas warm, garnished with shredded coconut.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier texture.
• Brown sugar — Dark brown sugar can be used for a richer flavor.
• Butter — Substitute with vegan butter for a dairy-free version.
• Shredded coconut — Toast the shredded coconut for added flavor and crunch.
• Bananas — Choose ripe bananas for the best sweetness and texture.

Tips & Tricks

• For an extra burst of flavor, sprinkle some cinnamon or nutmeg over the bananas before baking.
• Serve the baked bananas with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
• Drizzle some chocolate sauce over the baked bananas for a delightful chocolatey twist.
• Experiment with different toppings such as chopped nuts or fresh berries to add texture and freshness.
• Leftovers can be stored in the refrigerator and enjoyed cold or reheated.

Serving advice

Serve the warm baked bananas as a dessert on their own or with a scoop of vanilla ice cream. The creamy coconut caramel sauce pairs perfectly with the soft and caramelized bananas, creating a delightful combination of flavors and textures.

Presentation advice

Arrange the baked bananas on a serving plate and drizzle some extra coconut caramel sauce over them. Sprinkle with toasted shredded coconut for an attractive and tropical touch. Serve with a garnish of fresh mint leaves for a pop of color.