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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I created this recipe one day out of desperation. We had invited guests for dinner, and about a half hour before they were due to arrive, I realized I had forgotten all about preparing a dessert! I discovered I had plenty of bananas on hand, so I fancied them up and baked them. It was a big hit! This is a great way to use up ripe bananas when you're getting weary of banana bread. -Claudette Mogle, Federal Way, Washington Ingredients:
2 medium firm bananas, sliced |
1 tablespoon butter, melted |
2 teaspoons honey |
1/2 teaspoon lemon juice |
1/4 cup flaked coconut, toasted |
1/4 cup chopped pecans, toasted |
whipped topping |
Directions:
1. Place the bananas in a greased 1-qt. baking dish. Combine the butter, honey and lemon juice; drizzle over bananas. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Sprinkle each serving with coconut and pecans; top with a dollop of whipped topping. Yield: 2 servings.
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