1 tbsp. sucanat
½ cup pineapple juice
½ tbsp. corn starch
Approx. 1 tbsp. shredded coconut (optional)
In a saucepan, combine the pineapple juice and sucanat, and heat to simmering. On the side, mix the corn starch with a small amount of cold water; then add it to the simmering juice mixture. Stir continuously until the sauce thickens (about 2 minutes). When the sauce is ready, place peeled bananas in the bottom of a greased loaf pan. Pour the sauce over the bananas, then sprinkle the shredded coconut over top. Bake at 350F for 30 minutes. Serve hot, preferably with some non-dairy frozen dessert, such as soy delicious.