May 04

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?

coconut oil bananas \\ immaEATthat

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.

Banana Bowls with Almond Butter Caramel \\ immaEATthat

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.}

2 comments on “Banana Bowls with Almond Butter Caramel”

  1. I’ve done the coconut oil trick with plantains but never bananas. I’ll have to try it soon because these look delish!

  2. this is such a great idea for breakfast!!! 

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