Coconut Fried Bananas – a paleo & vegan dessert recipe

May 14th
coconut_bananas

I started working part-time for the family business last week. It’s great and crazy at the same time. I am working for a few hours everyday, and that means I get to get out of the house for a little while. I am getting to learn some new skills and use my creativity in a new way. I am really excited for what this opportunity will open up for me and our family.

On the other hand, I have a LOT less time on my hands. I used to work on a blog post throughout the day when I got a spare few minutes. I would craft at night and write while the kids were napping or playing. My favorite was when they were taking a bath. I would sit on the toilet (pants on, lid down, thank you very much) and write and write trying to avoid the water being splashed everywhere and enjoying their giggles and squeals of joy.

Now, I’m scaling back a bit. I will still be posting regularly, just not everyday. I have a dream of growing D360 into something great with a team of people, but at this point, it’s just me. And I can’t do it all, as much as I would like to.

So for now, here is a recipe that I am in love with. It’s so delicious and the perfect desert. It is clean, vegan, gluten-free and paleo. No sugar added and Whole30 compliant, although you aren’t supposed to eat “desserts” on the Whole30. This is such a great treat and I suggest making it right now! You can drizzel with melted peanut butter, chocolate, caramel sauce, Nutella, or Rawtella would be even better! Eat it over ice cream, chia seed pudding or yogurt, with coconut cream or fresh whipped cream,or just on its own.

Coconut Fried Bananas

  • two bananas (ripe but not mushy)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 teaspoon ground cinnamon (optional)
  • 3-4 tablespoons coconut oil (may need more depending on the size of your skillet)

Peel bananas and slice them into 1/2″ thick medallions. In a small bowl mix coconut and cinnamon. Coat both sides of the banana slices in the coconut and cinnamon mixture by pressing the cut sides into the coconut lightly. The coconut flakes should stick to the banana.

In a skillet melt the coconut oil over medium-high heat. You may need more coconut oil than is listed because you want about a 1/4″ of oil in the bottom of the pan.

Set the banana sliced  that have been coated in the coconut in the hot oil and fry on one side until golden and then flip and do the same on the other side. Remove the fried bananas and place them on a paper towels to drain and cool. Continue until all the bananas have been fried.

 

Follow me on Instagram! @coreysuzanne

Follow me on Instagram! @coreysuzanne

That’s it! These are so yummy and actually healthy. I made them for a friend who isn’t concerned with eating healthy at all and he loved them, as did The Hubby. The kid’s were asleep, but I’m sure Jude would have loved them too!

Hope you are having a fabulous week!

Xoxo,

Corey


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