This recipe is perfect for a sweet breakfast or simple dessert, and since I usually have all four ingredients in my pantry it’s easy to whip up at a moment’s notice. I love this combination of flavors, and my kids do too!
I’m glad to have a decadent breakfast option made of whole foods and no added sugar (check the ingredients lists on your coconut milk to make sure!). This satisfies the same sweet tooth as a stack of pancakes, but with healthy fats, potassium, protein, and antioxidants. It’s simple enough that my kids can (and do!) make this for themselves, which is a nutritional leap up from the cereal they used to beg me for.
The recipe below will serve four as a snack or dessert and two as a breakfast. When I double it, I usually still make it in two separate bowls to make sure that the almond butter and cinnamon are distributed among all the bananas--you could also try to stack two recipes by making a single recipe, then layering another set of bananas, coconut milk, cinnamon and almond butter over top.
Creamy Coconut Bananas with Almond Butter and Cinnamon
3 Bananas, chopped
1 c Coconut Milk
4 dollops Almond Butter
Cinnamon, generous sprinkle
Place the bananas in a medium-sized bowl and pour the coconut milk over them, making sure to shake and mix the coconut milk first.
Sprinkle a generous amount of cinnamon over the bananas.
Place four dollops of almond butter (roughly meatball-sized) in different corners of the bowl.
Let everyone serve themselves with a large spoon!