Caramelized Banana and Toasted Coconut Sheet Pan Bars
Sweet banana bars topped with golden caramelized bananas and toasted coconut, baked on a sheet pan for easy serving. This american-inspired desserts ready in about 50 minutes layers medium, mashed ripe bananas, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, mashed ripe bananas
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup, melted unsalted butter
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup, toasted shredded coconut
- 3 tbsp brown sugar
- 2 tbsp, for caramelizing bananas unsalted butter
- 2 medium, sliced bananas
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, and 1 tsp baking powder.
- Step 2: In a separate bowl, combine 3 mashed ripe bananas, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract. Mix until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in 3/4 cup toasted shredded coconut.
- Step 4: Spread the batter evenly into a greased 9x13-inch sheet pan.
- Step 5: In a medium skillet over medium heat, melt 2 tbsp unsalted butter. Add 3 tbsp brown sugar and cook until bubbly, about 2 minutes. Add 2 sliced bananas and cook for 3-4 minutes until bananas are caramelized and golden.
- Step 6: Spoon the caramelized bananas evenly over the batter in the sheet pan.
- Step 7: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely before slicing into bars.
Frequently asked questions
How long does Caramelized Banana and Toasted Coconut Sheet Pan Bars take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Caramelized Banana and Toasted Coconut Sheet Pan Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Caramelized Banana and Toasted Coconut Sheet Pan Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Banana and Toasted Coconut Sheet Pan Bars for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caramelized Banana and Toasted Coconut Sheet Pan Bars?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
