4 small bananas
1/4 cup orange juice
2 tablespoons rum, optional
1/2 teaspoon ground cinnamon
2 tablespoons dehydrated coconut
Cut bananas in half lengthwise. Combine orange juice and rum. Pour half of mixture in 8-inch baking dish. Arrange banana halves in single layer on top. Cover with remaining orange juice mixture and sprinkle with cinnamon and coconut.
Bake at 375° for 10 minutes or until coconut is golden. Transfer to dessert plates. Spoon sauce from baking dish over top of bananas.
Yield: 4 servings
Per serving: 137 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 7 mg Sodium, 442 mg Potassium, 30 g Carbohydrates, 1 g Protein
Source: Reprinted with permission from Bristol-Myers Squibb Company