Jamaican Banana Cups
Delight your taste buds with these irresistible Jamaican Banana Cups—an easy-to-make dessert bursting with tropical flavor! Ripe bananas are mashed and infused with warm spices like cinnamon and nutmeg, a dash of vanilla, and a hint of zesty lime juice for a decadent filling. Encased in light and flaky phyllo dough cups, which bake to golden perfection, each bite is layered with texture and flavor. A sprinkle of shredded coconut adds a sweet, nutty crunch, while a dusting of powdered sugar provides the perfect finishing touch. Ready in just 35 minutes, this crowd-pleasing treat is perfect for entertaining or indulging at home. Serve these phyllo banana cups warm or at room temperature for a dessert that’s as vibrant as the Caribbean itself!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 pieces ripe bananas
- 6 pieces phyllo dough sheets
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon lime juice
- 0.25 cup shredded coconut
- 1 teaspoon powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Melt 4 tablespoons of butter in a small saucepan over low heat or in the microwave, and set it aside.
Peel the bananas and mash them in a medium bowl until smooth.
Add the brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and lime juice to the mashed bananas. Mix until well combined.
Take one phyllo sheet at a time, brushing it lightly with melted butter. Repeat with all six sheets, stacking them on top of each other as you go.
Cut the stacked phyllo sheets into 12 equal squares.
Gently press each phyllo square into the cups of a 12-cup muffin tin, forming small baskets.
Spoon the banana mixture evenly into each phyllo basket. Do not overfill.
Sprinkle a little shredded coconut on top of each cup for added flavor and texture.
Bake in the preheated oven for 12-15 minutes, or until the phyllo cups are golden brown and crisp.
Remove the banana cups from the oven and allow them to cool for 5 minutes in the muffin tin.
Carefully transfer the banana cups to a serving platter and garnish with a light dusting of powdered sugar before serving.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 12.1 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
