The bananas are sautéed in oil (olive oil or coconut) and topped with rolled oats and maple syrup. Fresh berries and yogurt finalize this dish offering bright flavors and creamy texture while the roasted walnuts give a subtle crunch. It is simple and delicious. Not to mention it is also gluten-free and vegan (if you chose soy or coconut yogurt).
Eating a balanced breakfast containing fats, complex carbohydrates, and protein is a great way to start the day, keeping you energized and full till lunch. In the coconut fried bananas protein is found in the yogurt, complex carbohydrates in the oats, banana, and berries, and healthy fats, including omega-3 in the walnuts.
Enjoy this comforting breakfast, outside in the morning sunshine, with a cup of tea, and your favorite book.
Makes 1 serving
1 teaspoon coconut oil/extra virgin olive oil
1 banana (not very ripe, with a slight green stem)
1/8 cup rolled oats
Pinch sea salt
1 tablespoon maple syrup
Dollop of plain full fat yogurt
Roasted walnuts, chopped
1. In a small frying pan heat oil over medium heat. Slice banana in half lengthwise and cut into quarters. With flat side facing down place the banana quarters into the pan. They should make a sizzling noise. Allow the bananas to brown and flip onto other side
2. Toss the rolled oats around the bananas and sauté. Sprinkle everything with a pinch of salt.
3. Drizzle maple syrup over the bananas and oats and sauté until bananas are browned and caramelized on the bottom as well.
4. Place bananas onto plate and top with rolled oats. Garnish with a generous dollop of plain yogurt, fresh berries, and roasted walnuts.