South Of The Sea Chicken and Bananas


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


{{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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  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 coco...

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 o...

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 (...