by Nicole Gulotta for Thrive Market


When it’s time for dessert, how do you choose between two favorite banana recipes? You don’t! Instead, we combine them—think Bananas Foster meets a banana split. Rather than bruleeing the fruit in a sauce made from butter, sugar, and cream, we use coconut oil and coconut sugar. A homemade chocolate sauce and crunchy superfood toppings like hemp seeds and cacao nibs round out this satisfying treat.



For the chocolate sauce
2 tablespoons coconut oil, softened
2 tablespoons honey
3 tablespoons Navitas Organics Organic Cacao Powder
1 teaspoon vanilla extract
½ teaspoon sea salt

For the bruleed bananas
1 tablespoon coconut oil
2 tablespoons coconut sugar
1 tablespoon water
2 bananas, peeled and sliced lengthwise

For serving
Non-dairy ice cream
1 tablespoon Navitas Organics Organic Cacao Nibs
1 tablespoon Navitas Organics Organic Hemp Seeds

Recipe Steps:
Make the chocolate sauce
In a small bowl, whisk together all sauce ingredients until completely smooth. Refrigerate for 10 minutes, or until ready to serve.
Make the bruleed bananas
Add coconut oil to a nonstick skillet on medium-high heat. When melted, add coconut sugar; stir. Add water and continue stirring until sugar has melted. Add the bananas cut-side down. Cook until golden brown, about 1 to 2 minutes, then flip and brown the other side for an additional 1 to 2 minutes.To assemble, lay 2 banana slices in a shallow bowl, cut side up. Top with 2 scoops of ice cream, then drizzle with chocolate sauce, and sprinkle with cacao nibs and hemp seeds. Repeat with one more bowl.

Recipe credit: Angela Gaines

WP Facebook Auto Publish Powered By :

Share This

Share this page with your friends!