4 bananas
4 tbsp. lemon juice
1 pt. sour cream
1 1/2 c. coconut

Cut bananas into 1 inch pieces. Place lemon juice, sour cream and coconut in separate bowls. Dip bananas in lemon juice. Covering all sides. Roll in sour cream and then roll in coconut. Make sure all sides are coated in all 3 steps. Place individually on a plate. Cover with plastic wrap and refrigerate several hours or overnight. Makes 24 approximately.