Coconut Banana Bites

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My granny made these for her neighborhood cocktail parties that were all the rage in the 1960’s because she was known as the “it” girl when it came to cooking.

I served these to my client’s children when I worked as a private chef. They think the coconut crust is made from cookies, but I serve them because they have wholesome ingredients like a bite of fresh fruit.

Coconut Banana Bites

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16 bites

Serving Size: 2 bites

Calories per serving: 66 calories

Fat per serving: 2

Coconut Banana Bites


  • 1/2 cup sweetened flaked coconut
  • 2 ripe bananas
  • 1 teaspoon cinnamon
  • 1 teaspoon granulated sugar
  • 1/2 cup low fat sour cream


  • Preheat the oven to 350°F. Coat a large cookie sheet with non-stick spray.
  • Spread out the coconut on the cookie sheet. Bake 8 to 10 minutes, stirring once until the coconut is toasted. Slice the bananas into 16 1/2-inch slices and spread them out on a sheet of waxed paper. Mix the cinnamon and sugar in a small bowl. Place the sour cream in a shallow bowl.
  • Dip each slice of banana in the cinnamon sugar first and then in the sour cream. Press to coat with coconut. Transfer to a plate or platter and press a toothpick into each banana and serve immediately.

Nutritional Stats Per Serving (2 bites): 66 calories, 0g protein, 11 g carbohydrates, 2 g fat (1 g saturated), 5 mg cholesterol, 1 g fiber, 25 mg sodium.

Weight Watchers® Points Plus: 2

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  1. Carmen Williams says:

    is there anything you can substitute the coconut with?

  2. Sure, you can use a good quality whole grain cookie, just crush into crumbs. Or a few toasted nuts crushed!

  3. I would love to make these and bring them to the office as a snack for my co-workers. However, I noticed the recipe says to serve immediately. Will they still be good a few hours after preparing or is there a way to preserve them, so I can make them the night before?

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