Banana Bowls with Almond Butter Caramel
Rated 5.0 stars by 1 users
Ingredients
-
1/2 cup Mandelin Natural Roasted Almond Butter
-
1/4 cup soft dates, pitted & mashed
-
1/4 cup almond milk
-
1 tablespoon honey
-
1-1/2 tablespoons coconut oil
-
3 bananas, sliced into 1/4"-1/2" slices
-
1/4 cup Mandelin Natural Sliced Almonds
-
Optional toppings: sea salt & raspberries
Directions
In a bowl, combine almond butter, mashed dates, almond milk and honey. If your almond butter isn't liquidy, you will need to add more honey/milk.
Heat a skillet with coconut oil over medium heat. Add banana slices and cook for ~2 minutes until bottoms are golden brown and crispy. Flip bananas to the other side and cook until golden brown and crispy.
Divide coconut oil bananas between 4 bowls and top with a heavy drizzle of almond butter caramel, raspberries, sliced almonds and sea salt.
Store any remaining almond butter caramel in the fridge and use it to top your morning bowl of oatmeal.
Recipe Note
Created by Kylie Mitchell for Almond Board of California