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Preheat oven to 400° F.
Toast sweetened coconut on a cookie sheet for 10-15 minutes, until golden brown, and set aside. Toast macadamia nuts on a cookie sheet for 15-20 minutes, until golden brown, and set aside. Add rum extract, if desired, to your favorite caramel sauce and set aside.
Bake unpeeled bananas on a cookie sheet for about 10 minutes until skin is dark brown and glossy. On a dessert plate, drizzle caramel sauce in a swirl pattern. Peel banana and split the banana in half, lengthwise. Turn out onto the plate making an X with the two banana halves. Top with a large scoop of sherbet. Garnish with toasted coconut and macadamia nuts and a papaya spear. Serve immediately. Serves 4.
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Nutritional Analysis Per Serving:
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| Calories | 429 |
| Sodium | 189 mg |
| Cholesterol | 5.5 mg |
| Fat | 4.5 g |
| Carbohydrate | 98 g |
| Protein | 4.3 g |
| Dietary Fiber | 7 g |
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