My kids go crazy for this recipe. They asked for seconds and then asked me to make it again for dinner. And I did!
This is full of simple and complex carbohydrates, antioxidants, and loads of dietary fiber to help regulate blood sugar and minimize cravings. In fact, when I'm craving something decadent, I reach for this recipe. Did I mention that it also makes a killer weekend breakfast?
I love pairing this with my Date Caramel and Maple Cinnamon Granola, but if you're short on time or ingredients, you can use raw honey and raw rolled oats instead. You can also customize the fruit to your preferences or whatever is in season. Either way is totally delish! The ingredients below are for one serving, but its easy to double/triple it depending on how many people you're cooking for.
Ingredients:
1 Banana
1/2 cup of dairy free yogurt (I like coconut milk yogurt, either plain or vanilla)
2 tbsp (or more) date caramel (or raw honey)
1/2 cup fresh or frozen blueberries
1/4 cup of Maple Cinnamon Granola (or raw rolled oats)
Heat a non-stick skillet over medium heat and split each banana lengthwise. Once the pan is hot, place the banana halves flat side down and cook for 1-2 minutes. Flip and cook the other side for another minute or so.
Transfer the caramelized bananas to a bowl or banana split dish and add the yogurt, granola or oats, and blueberries in between the two caramelized banana halves. Drizzle everything with the date caramel or some raw honey and serve immediately.