1/4 cup sweetened flaked coconut
2 firm, ripe bananas
1 TBS margarine or butter
1/4 cup packed brown sugar
1 TBS plus 1 tsp. fresh lemon juice
1 pint vanilla ice cream
1. In nonstick 10-inch skillet over medium-high heat, cook coconut 5 to 6 minutes or until toasted, stirring frequently. Meanwhile, cut each banana crosswise in half, then cut each half lengthwise in half.
2. Transfer coconut to small bowl. In same skillet, melt butter over medium-high heat. Stir in sugar and lemon juice: heat to boiling. Remove skillet from heat. Add bananas to sugar mixture: stir until coated.
3. To serve, spoon ice cream into 4 dessert bowls: top with bananas and their syrup. Sprinkle with coconut.
* Oh my gosh this is sooo good. I made this a while ago and it was awesome. I got the recipe out of good house keeping in 2003. YUMMY!
Saturday, December 8, 2007