Leave the peel on the banana. Using a sharp knife, make a deep cut along the long side of the banana. Slice through the peel and into the banana, but avoid cutting all the way through. This will create a pocket for the filling.
Gently pull apart the cut to open the pocket. Fill the banana with 4 tablespoons of crushed pineapple and sprinkle 1 tablespoon of unsweetened coconut flakes evenly on top.
Place the filled banana on a sheet of parchment paper then aluminum foil (foil on the outside). Wrap the parchment paper and foil tightly around the banana to prevent the filling from spilling during baking.
Place the wrapped banana on a baking sheet and bake in the preheated oven for 15 minutes.
Once baked, allow the banana to cool for a few minutes. Carefully unwrap the foil to avoid spilling the filling or burning yourself with steam.
Slice the banana into two servings (if not already halved), sprinkle seeds on top, and enjoy warm.
Notes
Leftovers: Store the other half of the banana in the refrigerator and rewarm it in the oven before eating.
Gestational Diabetes Carb Count: 16 g of total carb per serving (½ banana)
