Baked Bananas with Coconut
- Serves
- Total time
- 30 min
- Heat
- 375°F / 190°C
- Per serving
- 154 cal
Gluten-free Heart-healthy Liver-friendly Low-FODMAP Low-sodium and DASH Vegan Vegetarian
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 1 tsp | ground cinnamon | 3 g |
| 1/2 tsp | vanilla extract | 2 g |
| 4 | ripe bananas | 472 g |
| 4 tbsp | unsweetened shredded coconut | 20 g |
| 1 tbsp | pure maple syrup | 20 g |
Steps
- Heat. Heat the oven to 375°F (190°C).
- Arrange. Slice or halve the fruit and set it in a baking dish with the cinnamon and vanilla.
- Bake. Bake 18 to 25 minutes until soft.
- Top. Serve warm with the coconut.
Baking concentrates the fruit’s sugar so very little sweetener is needed.
Hot fruit holds heat; let it cool 5 minutes.
Done when: Tender to a knife.
Fixes
- Not soft?
- Bake 5 minutes more.
- Watery?
- Bake uncovered.
Variations: Add a pinch of nutmeg.
Keeps: 2 days.
Estimated nutrition per serving
| Calories | 154 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 32 g |
| Fiber | 4.2 g |
| Net carbs | 27.8 g |
| Added sugar | 3.4 g |
| Fat | 4 g |
| Saturated fat | 3 g |
| Sodium | 4 mg |
| Potassium | 464 mg |
| Phosphorus | 37 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.