Roasted Banana Sundaes With Toasted Coconut Recipes

BAKED BANANAS WITH TOASTED COCONUT

Steps:

• Preheat oven to 400°F.
• For the baked bananas: Cut the bananas in half length wise, then into about 3-inch pieces. Place the pieces of each banana on a square of aluminum foil. Top each pile of bananas with 1 tablespoon maple syrup, 1/2 tablespoon butter, ¼ teaspoon cinnamon (sprinkle evenly with your fingers), and one pinch kosher salt. Fold over the top of each piece of aluminum foil and fold in the sides to create a packet. Place the packets in the oven and bake for 12 minutes.
• For the toasted coconut: Meanwhile, toast the shredded coconut in a small dry skillet, stirring constantly for several minutes until it browns. When the coconut is just starting to become browned, remove from the heat and continue stirring, taking care as it burns quite easily.
• For the vanilla yogurt (optional): Make the vanilla yogurt by stirring together the Greek yogurt, 1 tablespoon maple syrup and vanilla.
• To serve, place baked bananas in serving dishes. Top with a dollop of vanilla yogurt (or coconut whipped cream or vanilla ice cream), and toasted coconut.

ROASTED BANANAS W/ TOASTED COCONUT RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Make mixture of honey, butter, cinnamon and salt. Cut bananas in half lengthwise, place on separate aluminum foil. Top each with mixture. Fold aluminum foil to make a pocket, roast for 12 minutes Toast coconut in a dry skillet until it browns. Mix yogurt, honey and vanilla Place banana in bowl, top with yogurt and coconut

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
• Sweetened cream of coconut is available in the liquor section of most supermarkets.

TOASTED COCONUT SUNDAES WITH CANDIED PEANUTS

Steps:

• Preheat oven to 350°F. Toast coconut on a rimmed baking sheet, tossing once, until golden, about 5 minutes; let cool.
• Meanwhile, bring granulated sugar and 2 tablespoons water to a boil in a large skillet over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture turns a deep amber color, 10-12 minutes. Mix in peanuts; scrape onto a parchment-lined baking sheet. Let cool; chop.
• Heat palm sugar and 1/2 cup cream in a medium saucepan over medium heat, stirring to dissolve sugar. Transfer to a medium bowl; chill until cold. Add remaining 1 1/2 cups cream and beat to soft peaks. Divide ice cream among bowls and top with whipped cream, peanuts, and coconut. Serve with cookies.

ROASTED BANANA & PECAN CHEESECAKE

Steps:

• Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

ROASTED BANANA SUNDAES WITH TOASTED COCONUT

Steps:

• Preheat oven to 400 degrees F.
• Tear off 4 medium-size squares of aluminum foil.
• Place 1 banana on each foil square.
• Sprinkle sugar and cinnamon over bananas. Top with chocolate syrup.
• Fold square over and fold edges to form a packet.
• Roast in oven on cookie sheet or oven rack for 12-15 minutes.
• Place coconut on baking sheet and place in oven. Stir every 45-60 sec. until lightly browned.
• Remove foil packets from oven and open. Cut bananas into pieces and spoon onto ice cream in dishes. Top with toasted coconut.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

TOASTED COCONUT BANANA PUDDING FOR TWO

Steps:

• Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
• Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
• Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
• Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
• When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
• To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.

BANANA COLADA SUNDAES

Steps:

• In a small saucepan, combine the butter, brown sugar, orange juice and cinnamon. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract., Serve warm over ice cream. Sprinkle with coconut.

TROPICAL BANANA SUNDAES

Steps:

• Place 1 scoop vanilla ice cream in each of 4 dessert bowls. Place bowls in freezer.
• Melt butter in heavy large skillet over medium heat. Add bananas; sauté until just beginning to soften, about 3 minutes. Spoon bananas over ice cream. Top with chocolate sauce and coconut.

TOASTED COCONUT-BANANA BREAD

Steps:

• Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.
• Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.

ROASTED BANANA ICE CREAM SUNDAE

Steps:

• Freeze banana halves for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each frozen banana half with crescent roll dough until each is completely covered; arrange on a nonstick baking sheet.
• Bake in the preheated oven until golden brown, 10 to 14 minutes.
• Place each wrapped banana in a serving dish and top with 1 scoop ice cream, 1 teaspoon chocolate syrup, and 1 teaspoon caramel sauce.

TOASTED COCONUT AND BANANA DROP BISCUITS

Steps:

• Preheat oven to 400 degrees.
• Combine, flour, sugar, baking powder, soda, salt and coconut in a large bowl.
• Cut in butter until crumbly, set aside.
• Add the milk, vanilla and banana together.
• Make a well in the center of the flour bowl and pour in milk mixture.
• Stir to moisten only.
• Drop dough by spoonful onto greased cookie sheet.
• Bake at 400 degrees for 15 - 20 minutes.
• Serve hot.