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6 Serves
93 Mins
7 g
66 g
13 g
Preheat your oven to 190°C and grease a baking pan with a small amount of melted butter.
Ingredients, vitamins, and health benefits
Salted Butter
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
16 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
497 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a large bowl, toss the shredded konafa dough with melted butter until evenly coated.
Press half of the buttered dough into the bottom of the prepared baking pan, then layer with sliced ripe bananas.
Cover the bananas with the remaining dough and bake in the oven until the top is deep golden brown, approximately 45 to 50 minutes.
Remove from the oven and immediately drizzle with warm sugar syrup before serving warm.
Konafa dough (Kataifi)
Ripe Bananas
Sugar Syrup
Vitamin A
68 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
16 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
2
g20
g3
g
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TunisianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g