1 banana
1/2 cup margarine
1/4 cup white sugar
1 egg, beaten
1 cup flaked coconut
1/2 cup vegetable oil
1 1/2 cups dark rum
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Spread the bananas and margarine evenly onto the bottom of an ungreased 9 inch square pan.
Place pan on a baking sheet and cut the coconut in half. Place the coconut halves side down in the pan. Drizzle the oil and rum over the coconut halves. Pour rum mixture over coconut; sprinkle with pecans to serve.
Bake for 8 to 10 minutes in the preheated oven, until evenly browned. Remove from heat and allow to cool completely. Store the banana halves in a cool dry place until serving.