Preheat oven to 325° F. Spread coconut in a 13x9-inch baking pan, breaking up any clumps as needed. Bake 10 minutes or until edges of coconut begin to brown.
Spread popcorn over coconut and sprinkle with melted butter; toss. Sprinkle popcorn mixture with sugar, salt and nutmeg; toss. Bake 5 minutes longer and toss with banana chips. Serve immediately or cool and store in an airtight container.
Yield: 7 cups
Compliments of The Popcorn Board