Escaping the city's scorchers tends to mean bustling back and forth to/from Penn Station & Grand Central for me in the summer time. But before any of these weekend travels take place, I like to clear out the food in my fridge to prevent any unnecessary waste. And sometimes those spotty bananas on the counter just get left behind. BUT there are so many creative ways to put them to use ~ from a simple banana bread to pancakes to cacao chip cookies ~ you might say the possibilities are BANANAS! Here is a simple way to transform them, with 2 ingredients and in 3 simple steps ~ slice, sprinkle, sizzle!
Follow along with me HERE
INGREDIENTS
2 medium-sized bananas, browning & spotty 3 tbl of almond flour for sprinkling
2 tbl of coconut oil for sizzling
DIRECTIONS
1. Slice the bananas in chunks -- a little less than 1-inch in thickness.
2. Place the banana chunks on a tray and sprinkle about 1/2 of the almond flour on each piece.
3. Add the coconut oil to a skillet on the stove and let it heat up over medium heat.
4. Add your bananas to the skillet with the almond flour side face DOWN. Sprinkle the rest of the almond flour on the other side of the banana chunks and let them toast for 3-4 minutes.
5. Using a pair of tongs, carefully turn the banana chunks to the other side and let them sizzle for another 3-4 minutes until golden brown.
6. Remove from heat and transfer to a shallow bowl. Optional: sprinkle flaky sea salt, dusting of cinnamon, a drizzle of maple syrup over the banana chunks
7. Let them cool for 15 minutes before enjoying, giving the natural sugars time to soak in
PSA: These do REALLY WELL in a bowl of oats too ☺️
