Going Bananas! (Recipe: Brown Sugar Coconut-Topped Baked Bananas)

Fact: I am bananas for bananas!

Naturally high in potassium, loaded with vitamin B6 and a tasty source of dietary fiber, did you know bananas also contain tryptophan (an amino acid which helps the body produce serotonin), magnesium and vitamin C? Couple bananas’ rich nutrient content with their sweet flavor and moist, somewhat creamy texture, and I can hardly think of a reason to avoid this popular, tropical fruit.

Banana Basics – There are two main varieties of banana: the sweet (or dessert) banana, and the plantain (sometimes referred to as the vegetable or horse banana). The dessert banana has a soft, sweet pulp that can be eaten raw out of hand as it ripens and turns yellow, while the plantain is a firmer banana with a lower sugar content—often requiring cooking or other type of processing before consuming.

True, the quickest (and most obvious) way to enjoy a sweet banana is to simply peel ‘n’ eat, I’m delving a bit deeper—indulging my appetite and expanding my repertoire with various recipes for serving and enjoying the cream of the banana crop.

The first recipe featured in Inn Cuisine’s Going Bananas! series comes courtesy the web site of The Cedars Bed & Breakfast of Williamsburg, Virgina. Easy-to-make and featuring just a few, basic ingredients you likely have on hand, Baked Brown Sugar Coconut-Topped Bananas are our first stop on this banana tour.

About the Going Bananas! tour:

How do you judge a recipe’s appeal? When personal tastes and preferences enter the picture, it can be difficult to maintain an objective opinion, even for the most seasoned taste tester. For that reason, Inn Cuisine is including both his & hers opinions with each, featured Going Bananas! dish. Straight from the palates of Mr. & Mrs. Inn Cuisine, we’ll be sharing our (somewhat subjective) opinions on each banana-inspired recipe.

First up, we made and taste tested Brown Sugar Coconut-Topped Baked Bananas from The Cedars Bed & Breakfast, Williamsburg, Virgina…

What Mr. Inn Cuisine said:

• On taste – I thought the sauce was particularly wonderful and complemented the flavor of the bananas well.
• On texture – Truthfully, I felt these bananas would have worked better if served with ice cream rather than as a stand-alone dish—something to firm up or offset the mushy texture of the baked bananas. I tend not to be a fan of any soft, mushy food unless, of course, it is served with ice cream…or chocolate.
• On appearance & aroma – Wonderful! This dish looked great (although I think you could get by using a bit less coconut) and it definitely had an inviting aroma.
  
• Overall appeal – While everyone has different tastes, I thought this dish had a good flavor and would really shine if served chilled (instead of warm from the oven) or as mentioned, alongside some vanilla bean ice cream.
  

What Mrs. Inn Cuisine said:

• On taste – While I initially feared the brown sugar and butter might overwhelm the (naturally sweet) bananas, I found them to be a welcome complement to the fruit. Balanced by the acidity of fresh lemon juice, the additional, tropical flavor of shredded coconut and a touch of ground cinnamon, I felt this dish had a homespun flavor that most people would enjoy.
• On texture – Soft, buttery bananas in a sweet, warm sauce, topped with chewy, shredded coconut…what’s not to like?
• On appearance & aroma – Mouthwatering…on both counts. While the aroma was especially noticeable while baking, it dissipated somewhat upon serving. What the finished dish lacked in tantalizing aroma, it made up for in deep, gooey appearance.
  
• Overall appeal – Outside of the inclusion of coconut, which I know some people detest, it’s hard to imagine this recipe being objectionable to anyone. While not the most sophisticated or intriguing combination of ingredients & flavors (unlike Bananas Foster, it contains no liqueur), I liked this recipe’s quick, easy and approachable feel.

Brown Sugar Coconut-Topped Baked Bananas

(as featured on Inn Cuisine, recipe adapted from The Cedars Bed & Breakfast, Williamsburg, Virginia)

• 1/4 cup butter, melted
• juice from half a lemon
• 4 medium to large bananas
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• shredded sweetened coconut, 1/2 cup (use more or less to taste)

Preheat oven to 375 degrees F. In a shallow baking dish (just large enough to hold 4 medium-large bananas), combine melted butter and lemon juice. Place bananas in baking dish, turning completely to cover with butter/lemon mixture. In a small bowl, combine brown sugar and cinnamon; sprinkle evenly over the bananas. Bake in a preheated 375 degree F oven for 16-18 minutes, gently turning after approximately 10 minutes. During the last 3-5 minutes of baking, top bananas with shredded coconut. Serve warm from the oven, topping with additional sauce from the baking pan if desired.

Servings suggestions: for a spectacular treat, try pairing these baked bananas with vanilla bean ice cream.

Yield: 2-4 servings.

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Tagged as: baked banana recipe, baked bananas, banana dessert recipes, banana desserts, banana recipes, bananas, bananas Foster without the liqueur, brown sugar coconut topped baked banana recipe, fruit dessert recipes