Granola Crusted Bananas

 

 

 

 

 

 

 

 

1/2 C. Full Fat Coconut Milk, or milk

1/2 Cup Filtered Water

1 TBS Maple Syrup or Honey

1/2 C. Almond flour or all purpose

2-3 TBS >Doc’s Peach Ember or >Doc’s Peach Mash

   or any of >Doc’s Sauces

3 C. Granola of choice, ground up (best without dried fruit-fruit, it burns.  Add later)

2-3 TBS Butter, melted (to brush over them)

 

Preheat oven to 475 degrees In bowl combine the liquid mixture:

• coconut milk 

• water 

• syrup or honey 

• Doc’s sauce (wear gloves!)

 

(NOTE: To create a tempura-like batter add the flour into the liquid)

• Coat the banana on all sides into the flour

• Carefully dip the bananas on all sides by dipping each in the above liquid mixture all around

NOTE: if granola is chunky and has nuts, I found it best to grind the granola and pulse for just 4 or 5 quick jaunts. This enables the granola to adhere better. 

• Coat with granola, carefully packing it tightly but gently around the banana (We don’t want to smash or break them!)

• Place in an oven proof pan or tray and bake for about 10 min, until golden brown

• After it is baked, remove from oven and allow them to cool

 

NOTE: If you want them to be firm, place in the fridge about an hour or more and then serve

• The picture shows two ways to prepare them, whole or bite sized

 

Serve with:

Whipped topping

Fresh fruit, like strawberries, or blueberries

Frozen yogurt

Ice cream