2 cups flaked coconut
1 cup chopped pecans
1 cup chopped almonds
1 cup chopped dates
3 eggs
1/2 cup vegetable oil
2 cups honey
4 bananas, seeded and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a medium bowl, stir together coconut flakes, pecans, almonds, dates and eggs until well blended (do not mix) and pour mixture into the prepared pans.
Mix the oil and honey together in a saucepan. Beat at medium speed, stirring briefly after each addition, until evenly and refrigerate.
Bake for 60 minutes in the preheated oven, then return them to the preheated oven and partially cook. When cool, carefully removed from pan, cover and refrigerate. Slice bananas in half lengthwise so they are cut side up in rings. They should be pierced to allow steam to escape from the oven while making coconut cake pops.