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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 6 servings |
||
| Calories 310 | ||
| Calories from Fat 160 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 15.6g | 78% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 244mg | 10% | |
| Potassium 522mg | 14% | |
| Total Carbohydrate 39.4g | 13% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 24.7g | ||
| Protein 3.9g | 7% | |
Try other Bananas in Coconut Cream recipes
From: Chef*Lee
On Jun 20, 2008
This is good! I halved the recipe. This is a great way to use up bananas that are starting to be over-ripe. Do follow step 1 and cut into 2-inch segments. I cut some of mine into smaller slices and they were really mushy after they cooked but the 2-inch ones tasted so good and creamy-banana. I sprinkled a little bit of cinnamon on top for garnish. Thanks for posting!!
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