This lively recipe with orange juice and coconut turns warm, creamy bananas into a tropical dessert treat. A scoop of vanilla ice cream makes this a supreme indulgence.

4 medium bananas
1/4 cup brown sugar, packed
1/2 cup orange juice, freshly squeezed preferred
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground cinnamon
1/2 cup cream sherry
2 – 4 tablespoons coconut flakes
2 – 3 tablespoon butter
2 – 3 tablespoons light rum, try coconut flavored :-)

Preheat oven to 450°. Generously butter a baking dish, reserving 1 tablespoon of the butter.

In a small saucepan combine the brown sugar, orange juice, nutmeg, cinnamon and sherry and warm over medium heat. Peel the bananas and cut in half lengthwise; place on prepared baking dish. Pour the sauce over the bananas; dot with remaining butter.

Bake the bananas, basting with the pan juices at 5 minute intervals, for 10 – 15 minutes or until the bananas are tender. Sprinkle with coconut flakes during the final 5 minutes of cooking.

Remove from the oven and drizzle with rum before serving.

Yield: 8 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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