The baked breakfast banana is back! I eat this with some yoghurt for breakfast or on its own as a snack. It is quick, very sweettooth soothing and in my humble opinion, quite wholesome. Give it a go.
For the date caramel drizzle you have to make a jar of my date dulce de leche first (don't worry it is a super quick recipe, only 2 neccesary ingredients are needed) or make an extra quick version by blending 1 Medjool date with enough water or plantbased milk, with optional addition of some salt and vanilla, to form a beautiful carmael sauce.
I do reccomend adding the toasted coconut flakes or some nuts to add some crunch to the bananas as the baking makes them very soft.
You could easily grill the bananas in a pan on low to medium heat to get the same results if you don't have an oven or if you don't have time to preheat the oven. Just to be safe to keep the bananas from breaking the oven works better for me.
If your nutbutter or date caramel is too creamy for drizzling, just add some water to make it more liquidy.
Smearing the bananas with a little bit of sugar before putting them in the oven prevents them from turning grey-ish and slightly disgusting looking. The maple syrup makes them beautiful golden coloured.
Enjoy!
X Fleur
- 1 banana
- 1 tsp melted coconut oil
- 1/2 tsp maple syrup / rice syrup / honey / date syrup / coconut palm sugar
- 1 tblsp natural almondbutter / peanutbutter / cashewbutter (no added fat/sugars)
- 1 tblsp date caramel*
- few mint leaves, shredded
- small handful of (toasted) coconut flakes (or some nuts, to add crunch)
*see my date dulce de leche recipe
Method:
Turn the oven on to 180-200 degrees C
Cut the banana in the length and take off the peel
Drizzle the banana halves with melted coconut oil and maple syrup (or other sweetener)
Put the bananas in the preheated oven for 10-15 minutes until soft and slightly golden brown coloured
Drizzle with nutbutter and date caramel
Sprinkle over shredded mint leaves and coconut flakes
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