Coconut Bananas - cooking recipe

Ingredients

4 bananas
4 Tbsp. lemon juice
1 (16 oz.) carton sour cream
1 3/4 c. shredded coconut

Preparation

Cut bananas into fourths.
Place lemon juice, sour cream and coconut in separate bowls.
Dip bananas into lemon juice, roll in sour cream and then in coconut.
Be sure to cover thoroughly.
Put in covered bowl and refrigerate for several hours or overnight. Yield: 16 banana pieces.
Nice for a brunch fruit.