6 ripe but firm bananas
3 tablespoons of butter
1/2 cup of orange juice
1/4 cup of confectioner's sugar
1 cup of shredded coconut
Molho:
6 egg yolks
2/3 cup of confectioner's sugar
1 cup of milk
1 tablespoon of rum
6 ripe but firm bananas
3 tablespoons of butter
1/2 cup of orange juice
1/4 cup of confectioner's sugar
1 cup of shredded coconut
Molho:
6 egg yolks
2/3 cup of confectioner's sugar
1 cup of milk
1 tablespoon of rum
Peel the bananas and cut them in half lengthwise
Arrange the halves in layers in a refractory dish, greased with 1 tablespoon of butter
Meanwhile, mix the orange juice with the confectioner's sugar and pour over the bananas
Cover with the remaining butter, cut into small pieces, and sprinkle with shredded coconut
Place in a hot oven (400°F) preheated for about 12 to 15 minutes or until the banana is soft and the coconut is golden
Serve with the following sauce: beat the egg yolks with confectioner's sugar
Add the milk and cook over low heat until it reaches a boil and the sauce is creamy
Add the rum and serve warm, divided into 6 portions.
