Banana Coconut Betty
|Bread cubes||3 Cup (48 tbs) (Lightly Packed)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Bananas||4 Medium, thinly sliced|
|Water||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
1. Preheat oven to 375°F. Grease 1 1/2-quart casserole. Grate 1 tablespoon peel and squeeze 2 tablespoons juice from lemon. In 2-quart saucepan, melt butter or margarine; add bread cubes and toss to coat evenly. In small bowl, stir lemon peel, sugar, nutmeg, and cinnamon.
2. Place one-third of bread cubes in even layer in casserole; cover with half of bananas; sprinkle with half of sugar mixture. Repeat layering once. Set remaining bread cubes aside.
3. Mix lemon juice with water; pour over mixture. Toss remaining bread cubes with coconut; sprinkle over mixture. Cover; bake 25 minutes; uncover and bake 5 minutes or until coconut is golden.