Ingredients:
- 1/3 cup unsweetened flaked or shredded dried coconut
- 2 Tbs. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2 Tbs. dark rum or water
- Pinch of salt
- 4 bananas, peeled and quartered lengthwise and crosswise
- Vanilla or coconut ice cream for serving
Directions:
Toast the coconut
Preheat an oven to 350°F.
Spread the coconut on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 3 minutes. Set aside.
Caramelize the bananas
In a fry pan over medium heat, melt the butter. Add the brown sugar and stir to moisten with the butter. Add the rum and salt and stir to mix. Add the banana halves, cut side down. Reduce the heat to medium-low and cook, turning once, until just tender and golden, about 5 minutes total.
Finish the dessert
Divide the hot bananas among individual plates. Place a scoop of ice cream in the center or alongside, sprinkle with the coconut and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).
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