Pan-roasted bananas with coconut & cinnamon
A Caribbean dessert for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Desserts
- Caribbean
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Banana400 g (≈ 3.5 bananas) (100 g (≈ 1 banana))
- Brown sugar32 g (8 g)
- Ground cinnamon2 g (0.5 g)
- Coconut milk (can)160 g (40 g)
Method
- Halve the bananas; fry cut-side down with sugar until caramelised.
- Pour over warm coconut milk; cinnamon on top.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 199
- protein
- 2 g
- fat
- 9 g
- carbs
- 32 g
- sugar
- 20 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes