Coconut Seared Bananas

Why We Love This

Seared bananas add extra sweetness without adding refined sugars. Served warm and paired with our Cranberry Pecan’s hint of cinnamon, it strikes a perfect balance for breakfast or dessert on a cold day.

  • Gluten Free
  • Peanut Free
  • Soy Free
  • Dairy Free
  • Sodium Free
  • Refined Sugar Free
  • Heart Healthy
  • Breakfast
  • Vegetarian
Provisions

2 fresh, slightly green bananas
1 cup Big Green Tomato® Cranberry Pecan Granola!!
2 tablespoons coconut oil

Serves: 4

Directions

1) Slice bananas ½ inch thick and set aside.

2) Heat coconut oil in a sauté pan on medium heat. Once the oil is heated to its smoke point, turn down the heat a notch and gently place banana slices into the oil.

3) Sear banana slices for 2-3 minutes each side.

4) They are done when at least one side is caramelized.

Pro Tips

Slicing bananas in the short direction makes a great presentation for special nights. For a faster, anytime dish, slice a banana in half the short direction and again in the long direction and sear each of the sections, allowing for an extra minute of searing on each side.

If making multiple batches, watch the oil carefully and continue to decrease the temperature as it tends to become hotter.

It’s important to turn the heat down as soon as it starts to smoke. As it becomes hotter, there is a risk of it reaching its flash-point.

A greener banana makes a firmer finished seared banana. Any ripeness of banana will work great but don’t use frozen bananas due to the liquid content and the oil splatter.

Use a non-stick pan and omit the oil if you need to reduce calories or fats in your diet.