1/4 cup of sugar
1 teaspoon of cinnamon
8 bananas, cut lengthwise
1 cup of orange juice
3 tablespoons of orange liqueur
1/3 cup of pecans, toasted and chopped
Orange zest, cut into wedges for garnish
1 cup of shredded coconut
1/4 cup of sugar
1 teaspoon of cinnamon
8 bananas, cut lengthwise
1 cup of orange juice
3 tablespoons of orange liqueur
1/3 cup of pecans, toasted and chopped
Orange zest, cut into wedges for garnish
1 cup of shredded coconut
In a bowl, combine the sugar and cinnamon
Add the bananas to this mixture and arrange them in a 20 cm square dish
Brush with orange juice mixed with liqueur
Place in a hot oven (200°C) for 20 minutes, basting the bananas occasionally with pan juices
Sprinkle with pecans mixed with coconut (reserving some for garnish)
Increase oven temperature to very hot (250°C) and bake for an additional 10 minutes or until the topping is lightly golden
Garnish with orange zest wedges and reserved coconut
Serve warm.
