Coconut Banana Bites

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


  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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