Baked Banana: Part 2

Since I loved the way the previous bananas tasted, I made them again tonight. A wild success. 

Ingredients:
1 medium- large Banana
Flour or some kind of starch (we used rice flour)
1 tbsp Coconut Oil
2 tsp Honey
Cinnamon

Directions:

• Cut bananas in half, lengthwise. 

If you hold the banana against the counter, the banana may crack and break. [VE]

If you hold the banana in the air, it is less likely to break or crack. 

• Heat coconut oil in a pan at a medium heat (coconut oil is prone to smoking if it gets too hot)
• Sprinkle flour on one side of the banana (or both if the fey mood takes you) 

This picture is meant as a warning to make sure you close your drawers before getting flour all over the place.

I used a fork to spread out the flour. It wasn't as easy as I would have expected, but it wasn't terribly difficult either. 

• When the oil is hot, put the banana, floured side down, into the oil (don't drop it in because the oil will splash [VE]).
• Drizzle honey over the bananas and then sprinkle with cinnamon. 
• Bake for 10 minutes.

(it's important to note that I smelled them burning, but they weren't actually burnt. Just keep an eye on them)

• They weren't done as well as I wanted them to be, so I flipped them over. This step is optional. 
  
• Serve

They looked so pretty in the pan, but they didn't plate very well. 

Notes: 
We served it up with some failed coconut whipped cream. Usually, when I chill the coconut milk so that the liquid and the cream separate, the liquid and the cream actually separate. Not so this time. I don't know what happened. 
Then, when I went to filter the water out with chemistry paper which has worked so well in the past, it wouldn't filter. So, I just put the whole can in the mixer and let it whip. It won't hold a peak, but it tastes good. 

I think these would also be really good with a couple drops of lemon. 

Review:
Mess factor was the flour and the fact that I make messes all the time. It was minor this time, thank goodness. I gave TC a piece and he said, "I give it a 4. It would go well with vanilla ice cream". I told him I would make coconut whipped cream with vanilla. Once he had those two together, he gave it a 5. 

I give it a 5 without the whipped cream. The whipped cream is just a bonus for me. When we finished our bananas, we both seriously contemplated making more. Unfortunately it's 2300 and that's a little too late tonight to be baking bananas.

Total Score:
5


Update 01162014:
I decided to have TC try to make this recipe with a few differences. I had him cut the banana in the peel to see if that would be easier. 

It wasn't.

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Update 01202014:
I got to be a guest cook in someone else's kitchen, It was exciting. I didn't, however, have my cast iron with me. I tried to make these in a glass casserole. They did not crisp. I don't recommend that method. I ended up frying them up in a skillet, and they were delicious, but I liked them better in the cast iron. 

The bananas from the glass casserole are on the left, you can see that the rice flour is soggy and not crisp. I decided to experiment on them and served them with a few drops of lemon juice on top. Everyone said they liked, and would like it more if they were crispy. I agree. I think the lemon makes them a little bit better. 

The bananas on the right were fried in a skillet and not served with lemon. They were still delicious.