Coconut-Rum Caramelized Bananas

Photo: ckbk instagram

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

I always have bananas and dried coconut on hand, so this dish is easy to put together when I want a special treat. Don’t skip the pinch of salt when making the sauce; it really helps bring out all the flavors.


  • Shredded dried coconut, cup ( oz/35 g)
  • Unsalted butter, 2 tablespoons
  • Light brown sugar, ½ cup ( oz/105 g) packed
  • Dark rum or water, 2 tablespoons
  • Kosher salt
  • Bananas, 4, peeled, halved crosswise, and quartered lengthwise
  • Vanilla ice cream for serving


  1. Preheat the oven to 350°F (180°C). Spread the coconut on a rimmed baking sheet and toast in the oven, stirring occasionally, until lightly golden, about 5 minutes.
  2. In a large frying pan over medium heat, melt the butter. Add the brown sugar and stir well. Add the rum and a pinch of salt and stir well. Add the banana pieces, cut side down, and reduce the heat to medium-low. Cook, turning once, until just tender and golden, about 5 minutes total.
  3. Divide the bananas and sauce among dessert plates. Place a scoop of ice cream on each plate, top with the toasted coconut, and serve right away.