|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice/Lime juice||1 1⁄2 Teaspoon|
|Shredded coconut||1 Cup (16 tbs), toasted|
Combine honey and lemon juice.
Peel bananas, and cut diagonally in thirds.
Dip banana in honey mixture; then roll in coconut.
To toast coconut, spread shredded coconut in thin layer in shallow pan.
Place in moderate oven (350°) and toast until delicately browned, 10 to 15 minutes. (Stir coconut or shake pan often, to toast evenly.)