Banana Bowls with Almond Butter Caramel
Disclosure: The following post is a part of a paid promotion between The Healthy Aperture Blogger Network and California Almonds. I received free samples to use for this post.
You guys. You’ve done this, right?
THIS being putting your bananas in a saute pan with coconut oil and cooking them until oh-so crisp.
If you haven’t, make them.
And then I advise you to keep making coconut oil bananas and putting them on oatmeal or yogurt or pancakes or banana bread protein waffles or whatever else you deem top-able in your life.
But first, make these bowls.
Now these coconut oil-crisped banana bowls are kinda like a wannabe sundae in that they’ve got an almond butter caramel drizzle. Anytime a caramel drizzle is involved, it’s a sundae. I think.
While these bowls are just the most fun to eat just as they are, after I smoosh all these ingredients together I’ve found that my favorite thing is to keep this in the fridge and use a couple spoonfuls on oatmeal in the morning. Do it. Do it. Do it.
The recipe is on the Healthy Aperture Blog TODAY.
{Sorry to make you click a link for the recipe…but there are more good things coming this week.}
I’ve done the coconut oil trick with plantains but never bananas. I’ll have to try it soon because these look delish!
this is such a great idea for breakfast!!!