Banana A La Creole

12 Servings

14 bananas, ripe
4 T brown sugar
4 T water
6 T lime juice
1 c cream
2 T sugar
2 coconuts, grated remove dark
skin before grating
1 orange

Slice 12 bananas & arrange in layers in greased fire proof dish. Sprinkle sugar, lime juice & water between each layer. Bake 'till bananas turn "reddish". Cool. Whip cream adding sugar gradually.
Stir in half the grated coconut. Spread over baked bananas. Sprinkle with remaining coconut. Chill. Slice remaining 2 bananas, dip in lime or lemon juice. Arrange on top alternately with orange sections.