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South Seas Chicken and Bananas

 South Seas Chicken and Bananas
Your taste buds get a tropical vacation when you prepare a platter of this chicken! My father-in-law loves coconut, so this dish is one of his favorites. Whenever I serve this for dinner, everyone raves over it. — Wendy Smith, Eagleville, Pennsylvania
6-8 ServingsPrep: 15 min. Bake: 1-1/4 hours


  • 1/4 cup lemon juice
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup milk
  • 1/2 cup flaked coconut
  • 1/8 teaspoon ground cardamom
  • 6 very firm bananas, halved lengthwise
  • 3 cups cornflakes crumbs
  • 5 to 6 pounds chicken pieces
  • 3/4 cup butter, melted, divided
  • Sliced kiwifruit and starfruit, optional


  • In a food processor or blender, blend the lemon juice, condensed
  • milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip
  • bananas into milk mixture; roll in cornflakes and set aside.
  • Dip chicken into remaining milk mixture; roll in remaining cornflakes
  • and place in two greased 13-in. x 9-in. baking pans. Drizzle with
  • 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1
  • hour.
  • Arrange bananas over the chicken. Drizzle with remaining butter. Bake
  • 15 minutes longer or until chicken juices run clear. Garnish with
  • kiwi and starfruit if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (13 ounces) equals 856 calories,

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South Seas Chicken and Bananas (continued)

Nutritional Facts: 42 g fat (20 g saturated fat), 174 mg cholesterol, 592 mg sodium, 79 g carbohydrate, 2 g fiber, 43 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.