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Add a photoRipe bananas coated with crunchy topping and toasted shredded coconut with cinnamon & curry. Fantastic for Breakfast or Brunch, or makes a wonderful dessert.
Ingredientes
- 2 speckled bananas
- 4 Tbsp. Butter
- Ground Cinnamon & Curry Powder
- 2 Tbsp.Brown Sugar
- 2 cups Corn Flakes , Rice Chex or Crispix cereal
- Shredded Sweetened Coconut
Direcciones
- Slice each banana in half, then into quarters.
- Butter a casserole dish
- Preheat Oven to 400
- In a saute pan Melt 2 Tbsp of butter, add 1 Tbsp brown sugar.
- Add 1 large dash of Curry powder and 2 large dashes of cinnamon.
- Crush up the corn flakes in a bag, then pour into a shallow bowl.
- Bath each banana quarter in the melted butter then toss in crushed corn flakes to coat. Arrange in the casserole dish.
- Between each of the coated bananas place a small pinch of sweetened coconut flakes. Place some of the crushed corn flakes on top of the coconut.
- Melt 2 more Tbsp butter and 1 more Tbsp. of brown sugar and drizzle over the coconut and crusted bananas.
- Bake for 8 - 12 minutes.
- Best enjoyed immediately after baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 249 | 75% |
| Total Fat 29.13g | 36% |
| Saturated Fat 22.67g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 98mg | 4% |
| Potassium 271mg | 8% |
| Total Carbs 19.88g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.79g | 7% |
| Protein 2.74g | 4% |
