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Here’s a quick and simple dessert: maple baked bananas, topped with crunchy toasted coconut. Serve with vanilla Greek yogurt or vanilla ice cream!

Baked Bananas with Toasted Coconut

Bananas are pretty far from Indiana produce, but in the middle of winter, there’s not much in the way of fresh local fruit. Much as we love working with local produce, we do keep a balance with a little not-so-local as well. So, we hit up some tropical produce to make this delicious baked bananas recipe — and man was it worth it! We topped it with toasted coconut and creamy Greek yogurt.

How to make baked bananas

These baked bananas are delicious and quite easy: it’s truly as simple as making foil packets and throwing them into the oven. Here are the basic steps for how to bake bananas:

  1. Preheat the oven to 400F.
  2. Slice the bananas in half and in about 3-inch pieces. Place them on a square of aluminum foil. Drizzle with maple syrup, dot with butter, and sprinkle with a little cinnamon.
  3. Fold up the aluminum into a packet. Bake for about 12 minutes, until tender.

You can use this loose method anytime you want to make baked bananas — and serve them in whatever way you’d like! See below for some topping ideas.

How to serve baked bananas

In this recipe, we’ve paired the gooey them with some crunchy toasted coconut, which we simply toasted in a dry skillet for a few minutes until browned.

For a creamy element, we mixed up a vanilla Greek yogurt with a little maple syrup and vanilla. Dolloped over the baked bananas, it tastes almost decadent. It’s a great gluten-free choice, and also naturally sweet. For a vegan option, you could use vegan vanilla ice cream or coconut whipped cream! We also have a few great whipped cream recipes that would work well: our Basic Whipped Cream, Yogurt Whipped Cream, or Coconut Whipped Cream.

And of course, what baked bananas wouldn’t taste even better with a drizzle of chocolate? And you could add in crushed pecans, walnuts, or peanuts, and chocolate chips or chocolate shavings. A caramel drizzle would be fabulous as well!

Here’s a make ahead tip: When we prepared the packets for these baked bananas before our guests arrived. Then we threw them in the oven before enjoying them at the end of the meal.

Looking for banana recipes?

Outside of this baked bananas recipe, here are a few of our favorite banana recipes, from breakfast to dessert:

Looking for easy dessert recipes?

This baked bananas recipe is a truly easy dessert recipe; here are few more of our favorites:

This baked bananas recipe is…

Vegetarian, gluten-free, refined sugar-free, naturally sweet. For the vegan / plant-based / dairy-free option, use coconut oil and vegan ice cream or coconut whipped cream.

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Baked Bananas with Toasted Coconut

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  • Author: a Couple Cooks
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


Here’s a quick and simple dessert: maple baked bananas, topped with crunchy toasted coconut. Serve with vanilla Greek yogurt or vanilla ice cream!



For the baked bananas

  • 4 bananas
  • 4 tablespoons maple syrup
  • 2 tablespoons butter or coconut oil
  • 1 teaspoon cinnamon
  • Kosher salt

To serve

  • ¼ cup shredded coconut
  • 7 ounces Greek yogurt (or substitute coconut whipped cream or vegan vanilla ice cream)
  • 1 tablespoon maple syrup
  • ¼ teaspoon vanilla extract


  1. Preheat oven to 400°F.
  2. For the baked bananas: Cut the bananas in half length wise, then into about 3-inch pieces. Place the pieces of each banana on a square of aluminum foil. Top each pile of bananas with 1 tablespoon maple syrup, ½ tablespoon butter, ¼ teaspoon cinnamon (sprinkle evenly with your fingers), and one pinch kosher salt. Fold over the top of each piece of aluminum foil and fold in the sides to create a packet. Place the packets in the oven and bake for 12 minutes.
  3. For the toasted coconut: Meanwhile, toast the shredded coconut in a small dry skillet, stirring constantly for several minutes until it browns. When the coconut is just starting to become browned, remove from the heat and continue stirring, taking care as it burns quite easily.
  4. For the vanilla yogurt (optional): Make the vanilla yogurt by stirring together the Greek yogurt, 1 tablespoon maple syrup and vanilla.
  5. To serve, place baked bananas in serving dishes. Top with a dollop of vanilla yogurt (or coconut whipped cream or vanilla ice cream), and toasted coconut.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Emily W says:

    Making these tonight – such a simple and relatively healthy dessert for us and our guests!

    1. Sonja says:

      Oooo I hope it was a hit! Let us know :)

  2. Amy says:

    This was awesome!! Loved it! Been trying out new healthier ideas this will definitely be a keeper!

  3. Jeanie says:

    OK, I’ll ask. What is “nubs butter”?

    1. Alex says:

      Nub equals a rough 1/2 tablespoon, no need to measure

  4. Emma Green says:

    This was insanely good! Thanks for the great idea :)

    1. Sonja says:

      Wonderful! So glad it worked out :)

  5. marcie@flavorthemoments says:

    I love roasted anything, so roasting bananas sounds like a fabulous idea. Toasted coconut is the icing on the cake!

  6. Julia says:

    I’ve never had roasted bananas and they look incredible! What a healthful and tasty treat! I’d eat this for breakfast any ol’ day and would relish it as a fun dessert! Have a great weekend!

  7. Alicia says:

    I just found your site via Naturally Ella. Love everything about it!!!

    1. Sonja says:

      Thank you, Alicia! Thanks for stopping by!

  8. andra / fox lane says:

    this looks so amazing….

  9. Anna {Herbivore Triathlete} says:

    Bananas are one of my favorite snacks. They are so versatile. This looks like a really easy treat to put together.

  10. Joanne says:

    Even though I eat mostly local, I just can’t give up bananas either! they’re the only fruit that lives year-round and is SUPER affordable…and sometimes that just hasn’t to trump organic/seasonal/local. Love this quick and easy dessert!

  11. Courtney Jones says:

    This is the perfect dessert! Roasting them is a great idea. I cannot wait to try this out. I’m in need of some really healthy, easy desserts for when I cannot avoid a sweet craving.

  12. Laura says:

    I love simple desserts like this and, like you, have been super into the roasted banana thing lately. I agree that balance is so key when the local abundance dwindles and totally appreciated your honesty on that. I don’t swear off imports despite being rather seasonally focused either. Listening to your body is the ultimate guide.

    1. Sonja says:

      Thanks, Laura! We couldn’t agree more.

  13. Katrina @ Warm Vanilla Sugar says:

    Mmm yum!

  14. Rochelle @ says:

    What a great quick dessert! Pinning for later. Thanks!

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