Step 1

Heat oven to 375°F. In 9- by 13-inch glass or ceramic baking dish, stir together coconut milk, maple syrup, lime juice, vanilla and 1/2 teaspoon kosher salt.

Step 2

Using serrated knife, slice tempeh into thirds crosswise, then halve each piece horizontally to create 12 (2 1/2- by 3-inch) rectangles, each about 1/4 inch thick.

Step 3

Nestle rectangles into coconut mixture in single layer, cover tightly with foil, and bake 30 minutes. Remove foil and bake until coconut milk is reduced to thick syrup and tempeh is caramelized, 28 to 32 minutes. Top with bananas, coconut chips and lime zest.