Coconut Fried Bananas – a paleo & vegan dessert recipe
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.
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
Dawn Marie Calo July 27, 2014 at 10:05 pm
Ok … I tried a practice run with these tonight for a BBQ Saturday and the coconut does not stick too good … My coconut flakes were a lot bigger than yours. Have you ever used anything to help the coconut stick better? Mine looked more like hash browns than medallions
Corey July 27, 2014 at 11:31 pm
Hi Dawn, you may have to lightly push the slices of banana into the coconut. I hope that helps! Let me know
Corey July 27, 2014 at 11:34 pm
You could also try running your coconut through the food processor to get it into smaller shreds. I’ll let you know if I think of another solution.
Xoxo!
tifiny January 10, 2015 at 5:03 pm
I’m on the daniel fast I’m going to try these tonight. Thank u. #ultimatedanielfast#
Ester December 15, 2015 at 11:39 am
Hi, if these were made the night before, would they be good the next morning? If yes, should they be refrigerated or just left out at room temperature?
Corey December 16, 2015 at 8:20 pm
Honestly, they never last that long at my house
I’m not sure they wouldn’t get soggy or brown. However, they may be like fried plantains and hold up perfectly! Let me know if you try it, I would love to have these on my batch cooking list!
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