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Baked banana with coconut coat

Baked banana with coconut coat

Parduin restaurant Brandenburg

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Cook time
Servings4 people
Skill levelEasy

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Have your happy-dessert ending with this recipe. Arrange the coconut-banana on sponge cake and top with chocolate-strawberry glaze.


  • 4 bananas
  • 40 ml white balsamic vinegar
  • 40 ml saffron glace
  • 2 teaspoons icing sugar
  • 40 grams shredded coconut
  • 1 free-range egg
  • 1 tablespoon white sugar
  • 1 1/2 tablespoons flour
  • 1 knife tip baking powder
  • 1 knife tip potato starch
  • 1 vanilla pod
  • 1 fresh mint sprig
  • 1/2 cup milk
  • 100 grams strawberries
  • 1 tablespoon cocoa powder


  • Peel and cut bananas crosswise in half and cut each half lengthwise in half. Cut the fresh mint.
  • Combine white balsamic vinegar, saffron glace, icing sugar and cutted mint into a dressing, marinate bananas in that mixture for at least two hours.
  • Cover a baking tray with baking paper, place the bananas and sprinkle with coconut. Bake for about three minutes in a pre-heated oven at 200 degrees. Keep warm.
  • Separate the egg; slice down the center of the vanilla pod until you reach the end scraping the vanilla seeds.
  • Make a sponge cake from egg yolk, white sugar, flour, baking powder, potato starch and vanilla seeds. Bake for about ten minutes in a pre-heated oven at 170 degrees.
  • Cut the warm sponge cake into diamond shapes.
  • Afterwards puree milk, cocoa powder, strawberries with a hand blender, until a thick sauce is obtained.
  • Now place the sponge cake on the plate, top with banana and chocolate-strawberry sauce, garnish with fresh strawberries and mint.

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