Banana Manna

April 23, 2011

Toasted coconut, cinnamon, bananas and chocolate – slightly warm, with pieces of melted dark chocolate playing hide and seek. Oh, yes. You are going to love it.

I’ve been eating a lot of this coconut-ty banana goodness lately. In the past two weeks I’ve consumed dozens of bananas (and I’m not a banana eater) and just this morning I was checking my stock of ground cinnamon to make sure I’ll have my new favourite easy dessert for lunch.

Making this is really easy. It takes me all of ten minutes from the time I peel the bananas to the time I put a big spoonful of caramelised coconut-ty banana dotted with melted chocolate in my mouth.  It’s the coconut that takes a little prep work.

My coconut story isn’t a pleasant one: I tried breaking the coconut into half – I couldn’t do so without getting the skin on my palm pinched between the cracks of the coconut shell. I tried scraping the coconut with a rotating coconut blade, and I wasn’t half as efficient as my mom was with the dangerous coconut scraper she swears by. Dangerous, because whenever I’ve tried using it, I’ve ended up with some nasty scratches. My mom on the other hand is a pro at such things. She’ll break a coconut into half with two taps of the pestle and scrape an entire mound of fluffy coconut in the time it takes me to upload 5 photos to the blog. So, conveniently, I ask her to grate a large coconut for me each week so I can freeze it and use it whenever I feel like eating this toasted coconut banana manna.

Banana Manna

When I was a kid, I remember my grandma would use up over-ripe bananas this way. The smell of over ripe bananas is very strong, so I’m happier using bananas that are firm and just right. Cinnamon takes the bananas to the next level, and in this dish there is no such thing as too much cinnamon.

Whenever I make this, I usually eyeball the ingredients, just the way grandmas usually do. That’s how I’ve learnt it. Just so you have exact measure, I made sure to weigh the ingredients on my scale before popping them into the pan. Sorry, no cup measures for this one. But that’s  no deal breaker.

My next project: making a cake version of this. Can not wait.

Coconut Banana Recipe

Recipe Source: Grandma inspired bananas taken up a notch with cinnamon and chocolate.


15g butter
45g freshly grated coconut
30g brown sugar / demerara sugar
1 tsp ground cinnamon
4 bananas, cut into pieces
a handful of dark chocolate chips or a mix of dark and milk


  1. Heat a pan. Add the butter.
  2. Add the coconut to the pan and keep stirring until golden brown, fragrant and toasted. About 3-4 minutes. Make sure you stir it constantly; else it will stick to the pan and burn.
  3. Add the sugar followed by the cinnamon and keep stirring.
  4. Once the sugar melts a little into the coconut mixture, add the bananas. Stir gently to coat the bananas with the coconut and turn off the heat immediately.
  5. Transfer to a bowl and sprinkle with the chocolate chips.


  • Reply Hima April 23, 2011 at 4:44 PM

    Am making it like now

  • Reply Azra April 23, 2011 at 7:01 PM

    uuhhh…. must try with cinnamon and chocolate!

  • Reply Michelle Stiles April 23, 2011 at 8:00 PM

    Totally delightful! What a great sweet treat!

  • Reply arjwiz April 23, 2011 at 8:00 PM

    This looks so good, the little chocolate bits in the first photo. If only someone made this for me!!! (A)

  • Reply EmandM April 23, 2011 at 8:11 PM

    Mmm what a great combination!!

  • Reply Heidi @ Food Doodles April 24, 2011 at 2:25 AM

    Wow that sounds amazing! I’ve never had bananas like that. I even have a coconut on the counter right now and some old(but not too old) bananas, yay!

  • Reply Karen King April 25, 2011 at 12:49 AM

    At first glance I thought this was bread pudding…. which sounds like a fabulous idea with all those lovely ingredients you put together ;)

  • Reply Pudding Pie Lane April 25, 2011 at 1:42 PM

    Getting your skin stuck sounds painful! I bought a coconut once, and just broke it up into bits and then used a small knife to chop off the skin. It took a while though, but freshly desiccated coconut is the yummiest! Nice photos too, especially the one with the cinnamon stick :)

  • Reply Priya April 26, 2011 at 12:58 PM

    Wow wat a delicious dessert…

  • Reply TD April 27, 2011 at 8:47 PM

    Perfect! Toasted coconuts and chocolate chips make the humble bananas into a special treat. Can’t believe I never heard of this before!! This little concoction would pair very well with pancakes or plain waffles. :)

  • Reply Magpies Recipes April 28, 2011 at 4:02 PM

    Mmmmm! I want to add some rice crispies or puffed rice to this make my Malayali grandma’s treat, ooomphified!

  • Reply thecoffeesnob April 28, 2011 at 9:34 PM

    Cinnamon, banana and chocolate? And in just ten minutes? I’m sold!

  • Reply sheila @ Elements April 28, 2011 at 10:40 PM

    Yummmmmm!!! I wish I had seen your recipe last night when I wanted something scrumptious and quick for dessert! :)

  • Reply Cooking contests April 30, 2011 at 8:31 AM

    This grandma just may have to steal this recipe. My grandkids will LOVE these – bananas are the only fruits they’ll eat.

    Take care!
    — Chelsey

  • Reply France @beyondthepeel May 1, 2011 at 1:31 AM

    I love coconut. LOVE!! what a great idea! quick simple and tasty. What more could a gal ask for? :)

  • Reply Melissa (My McDonald Meal) May 16, 2011 at 7:32 AM

    Oh my gosh! This is going to be a topping for my girls oatmeal this week! They love mashed bananas but they’ll flip over these additions. Thanks for a perfect idea.

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  • Reply NS November 18, 2011 at 10:44 AM

    This is fantastic. Am gonna try it! Where do we get brown sugar?

  • Reply Gaudi April 12, 2012 at 5:28 PM

    Hello, i would like to know if the recipe has copy right?
    so yummiiiiii

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