Banana-Coconut Filling
 
Makes about 2½ cups, Recipe by Ben Mims
Ingredients
  • 1 cup (84 grams) finely shredded dried (desiccated) coconut
  • 6 ripe bananas (744 grams), divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup (64 grams) finely chopped pitted dates
Instructions
  1. Preheat oven to 350°F (180°C). Spread coconut on a baking sheet, and bake, stirring halfway through, until lightly golden brown, about 8 minutes. Transfer to a bowl, and let cool.
  2. In a medium saucepan, combine 3 bananas (372 grams), brown sugar, salt, and cinnamon, and mash until almost smooth. Bring to a boil over medium-high heat, stirring occasionally. Cook, stirring constantly, until caramelized and thickened, 5 to 6 minutes. (Bubbles should become larger and less frequent.) Pour filling into a bowl. Stir in toasted coconut and dates, and let cool to room temperature.
  3. Cut remaining 3 bananas (372 grams) into irregular 1-inch chunks, and stir into caramelized banana and coconut mixture.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/banana-coconut-strudel/