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