Coconut Baked Bananas with Rum Custard Sauce

Prep Time
Cook Time
Ready In

Recipe: #32027

May 13, 2019

"This is out of my Hot & Spicy cookbook...make the custard ahead of time; the rest will take just minutes...this is great for company..."

Original recipe yields 8 servings


  • Serving Size: 1 (126 g)
  • Calories 214
  • Total Fat - 11.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 129.4 mg
  • Sodium - 106.5 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 17.7 g
  • Protein - 5.1 g
  • Calcium - 35.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0 mg

Step 1

For sauce, combine egg; milk, ( half and half or light cream) and sugar in a heavy small saucepan. Cook and stir over medium heat about 6 minutes or till mixture coats a metal spoon. Remove from heat. Stir in rum. Immediately cool by placing the saucepan in a sink of ice water for 2 minutes, stirring constantly. Pour sauce into a bowl. Cover surface with plastic wrap. Chill at least 1 hour or till serving time.

Step 2

Meanwhile, melt butter in a small saucepan. Stir in brown sugar. Cut bananas in half crosswise, the lengthwise. Arrange, cut side down, in a 2-quart rectangular baking dish. Brush entire surfaces of bananas with lemon juice; sprinkle with coconut. Drizzle with brown sugar mixture.

Step 3

Bake, uncovered in a 450°F oven for 10 minutes or till bananas are barely tender and coconut is light golden. To serve, spoon warm bananas into serving dishes. Ladle sauce over bananas.

Tips & Variations

No special items needed.