Bananas Mexicana
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bananas
|
|
| ½ | cups |
orange juice
|
|
| ¼ | cups |
brown sugar
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | cups |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
bananas
|
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
coconut
shredded |
*
|
Directions
Peel and split bananas lengthwise.
Arrange the halves in a well buttered baking dish .
Mix orange juice and brown sugar and pour mixture over bananas.
Dot bananas with butter and spread coconut over all.
Bake in 400 degrees oven for 10 to 15 minutes until coconut is crisp and golden brown.
