Posted at http://mynew30.blogspot.com
3 tablespoons sweetened shredded coconut
1/4 cup of light brown sugar
1/2 cup of self rising flour
1 heaping tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 cup of water
2 tablespoons of unsalted Land O'Lakes butter
4-6 bananas (depends on size)
Cream or ice cream, optional
Chopped pecan or walnut, optional
Put the coconut in a non-stick skillet and toast over medium high heat until browned. Set aside to cool.
In a separate pie plate, scatter the brown sugar. Set aside. Once the coconut has cooled mix it in with the brown sugar.
In a small bowl, mix the batter by whisking the water, flour, cornstarch and cinnamon together. Set aside.
In the same non-stick skillet you toasted the coconut in, melt the 2 tablespoons of butter. Peel the bananas and slice them in half first then again in half lengthwise.
Dip each slice of banana in the batter and place into the skillet with the butter with the cut side down. Cook each slice over medium heat until lightly browned, about 2-3 minutes, turning once.
Remove from the butter and immediately put into the brown sugar mixture, turning to coat both sides; set aside on serving plates. Sprinkle with a bit of any extra coconut/brown sugar that is leftover, add a bit of chopped nut, then drizzle with some cream, serve alongside some ice cream, or serve as a side to some homemade pancakes with a little extra syrup or honey. Just delish.
