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, ⅓cup (1¼oz/35g)
Unsalted butter, 2tablespoons
Light brown sugar, ½cup (3½oz/105g) packed
Dark rum or water, 2tablespoons
Bananas, 4, peeled, halved crosswise, and quartered lengthwise
Vanilla ice cream for serving
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.
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.
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.