Baked Banana Alla Pizzelle

A wonderful breakfast dessert served before your main entree. Served warm and decorated with fresh strawberries and powdered sugar.

6 Medium firm bananas, peeled
6 tablespoons butter, melted
1 tablespoon lemon juice
6 teaspoons light brown sugar
ground ginger
Baker's cocoanut flakes
6 pizzelles
6 strawberries cut in half
6 teaspoons of heavy cream
Powdered sugar
Blueberries for garnish
Strawberries cut-up into small pieces for garnish

Preheat oven to 325 degrees. Place peeled bananas in a oblong glass baking dish. Mix lemon juice with melted butter and spoon over bananas to coat. Turning bananas over twice to be sure they are covered with lemon/butter mixture. Sprinkle light brown sugar over each banana, along with a sprinkle of ground ginger.
Bake in oven for 15-20 minutes. Depending on ripeness.
Remove baking dish and turn bananas once during cooking time. At end of 15-20 minutes, remove pan from oven and lightly sprinkle bananas with cocoanut flakes, be sure to evenly coat them. Return bananas to oven and bake until
cocoanut is lightly browned. Can be placed under a broiler for faster cooking. Be sure cocoanut does not burn.
Meanwhile, place a pizzelle on each dessert plate, arrange strawberry halves at top and bottom of plate. When bananas on done, cut in half and place both halves on top of pizzelle. Spoon juices from baking dish on to each banana.
Pour one teaspoon of heavy cream on to each banana. Sprinkle generously with powdered sugar. As a garnish,
decorate with strawberry pieces and blueberries.

Recipe Summary:
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Other recipes by The River Lodge Bed and Breakfast:
Pastry Puff Eggs with Wild Mushroom Saute
Cantalope Bouquet

Recipe Provided By:
The River Lodge Bed and Breakfast
Cullowhee, NC

Cullowhee Bed and Breakfast Inns