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.
- 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