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Bananas in Coconut Cream

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

?

Ready

10 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 each bananas
firm, underripe
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Sauce
2 cups coconut cream
½ cup brown sugar
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¼ teaspoon salt
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¼ teaspoon jasmine essence
*
Garnish
2 tablespoons sesame seeds
white, toasted
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Ingredients

Amount Measure Ingredient Features
6 each bananas
firm, underripe
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Sauce
473 ml coconut cream
118 ml brown sugar
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1.3 ml salt
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1.3 ml jasmine essence
*
Garnish
3E+1 ml sesame seeds
white, toasted
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Directions

Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces. Mix the SAUCE ingredients with 1 cup water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are not green enough they will go mushy). Put into individaul serving bowls, sprinkle with toasted sesame seeds & serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 31156% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 20%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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