I worked from home yesterday and whenever I do that, I tend to get into a snacky mood. I had eaten leftover chili for lunch, and I was craving something sweet after that. I've been kind of overdoing it on the sweets lately (sometimes, I just can't help it), so I wanted my snack to be a little bit healthy. I forced myself to avoid the ice cream and mochi in the freezer. That was difficult.
I had some ripe bananas, so I thought of what I could quickly make with those to satisfy my sweet tooth. I wanted a break from my usual smoothies.
I then thought of my birthday dinner from last month. A few of us went to Fogo de Chao, which is this amazing Brazilian steakhouse. That was my first time there and definitely won't be my last - their food was seriously out of this world. Well worth every penny. Seriously, I think about it a lot.
We stuffed our faces with so much meat. I don't know how we managed to do it, but we saved room for dessert. Look, they made the plate all pretty-like!
The main reason you'd want to go there is for their various selection of super delicious meats, but they also have a killer salad bar and side dishes. One of the sides I fell in love with was their caramelized bananas. They served the bananas on a small platter, whole. My guess is maybe they baked them, but for now, that remains a mystery. All I know is they were good. So good.
One day, I'll try to recreate how they served it, but for this snack, I was on a mission to make something tasty and fast, so I could get back to doing my work thing. In about five minutes, I had a delicious food that could either be a snack, side dish, or dessert. Not too shabby!
I do my very best to limit refined sugars, so for this recipe, I used coconut sugar. It's a favorite staple of mine and it's low glycemic!
- 2 ripe bananas
- 1 tbsp coconut sugar, roughly
- ½ tbsp grass fed butter, unsalted or coconut oil
- Slice the bananas into coins and sprinkle with coconut sugar on each side. You may end up using about a tablespoon or less.
- Melt the butter over medium heat and add in the bananas. Cook for 3-5 minutes, until they are golden. Keep a good eye on them, so you don't burn them!
- Flip the bananas and cook for 1 minute longer.
2. Use this as a dessert topping; it'd go great on some ice cream!
Dorothy Dunton says
Hi Marissa! These would be SO good on waffles, with some toasted chopped pecans sprinkled on top! I am a pecan fanatic - can't help myself! But, then again, I'm down with walnuts, hazelnuts, macadamia.... 🙂
Marissa @ omgfood says
I'm with you! I love nuts of all kind. Now you've got me thinking about waffles! Maybe I'll make them for dinner some night this week. I'm certainly not going to make them before work in the morning. 😀