South Of The Sea Chicken and Bananas

Karen Anne Bush 0

"A tropical delight. You will be asked to make this dish over and over again!"

Ingredients {{adjustedServings}} servings 955 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 955 kcal
  • 48%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 97.2 g
  • 194%
  • Cholesterol:
  • 298 mg
  • 99%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
  3. Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
  4. Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
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Reviews 19

  1. 20 Ratings


I have read all the reviews for this recipe, so here's a quick summary, with a few of my own notes: Reduce amt of chicken (submitter must have made a typo), use 1/2 cream of coconut and 1/2 coconut milk in lieu of condensed milk, add coconut flakes to the cornflake mixture (may also use panko bread crumbs). Substitute pineapple juice instead of lemon juice (it's the perfect compliment) and add the juice directly to melted butter. Last but not least, I personally recommend using plantains in lieu of bananas - you're guaranteed not to have mushy results as some reviewers have reported. Frozen plantains are available in your grocer's freezer and may be added to the chicken 1/2 through the allotted baking time. If you think it sounds like an interesting flavor combination -- I believe with the above tweaks it's truly 5-stars!


Interesting tastes serving chicken with bananas! It tasted great! The only drawbacks were that it messed up a lot of dishes and portions were off. Next time I make it, I'll use only 3 lbs of chicken, and I'll put the ingredients straight into the baking dishes when preparing them. My family loved the taste. I might use crushed macadamia nuts instead of corn flakes next time. Overall, it's a keeper!

Tina Beer

This recipe was great. It may very well be my new favorite food. I modified it a little - instead of sweetened condensed milk, I mixed half sweetened condensed milk and half cream of coconut (like the kind you use to make pina colada). It turned out fabulous. Served this with sweet german wine. Yummy. I LOVE the bananas. I think that the baked bananas would make a great desert with ice cream!!!