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:
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coconut milk
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water
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syrup or honey
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Doc’s sauce (wear gloves!)
(NOTE: To create a tempura-like batter add the flour into the liquid)
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Coat the banana on all sides into the flour
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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.
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Coat with granola, carefully packing it tightly but gently around the banana (We don’t want to smash or break them!)
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Place in an oven proof pan or tray and bake for about 10 min, until golden brown
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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
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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
4 FIRM Bananas, peeled and cut into two sections
Variations to cut:
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Leave whole or in half
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Cut them on the bias in sections
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Cut them lengthwise and in half