• A quick and easy dessert that is gluten- and dairy-free. A wonderful vegan option too

    Fried bananas in a vanilla-coconut broth with a nut-butter-and-honey sauce


    • ½ x 400ml tin coconut milk
    • 125ml (½ cup) hot water
    • 30ml (2 tbsp) honey
    • 2,5ml (½ tsp) vanilla essence
    • NUT BUTTER-and-honey SAUCE
    • 60ml (¼ cup) nut butter (like almond or macadamia)
    • 20ml (4 tsp) honey
    • 45ml (3 tbsp) almond milk
    • 2 large bananas
    • 5ml (1 tsp) coconut oil, to fry
    • toasted coconut flakes, to garnis



    For the coconut broth, place everything in a saucepan and heat over low heat until warm.


    For the sauce, place everything in a small saucepan over low heat and stir until melted and smooth.


    For the fried bananas, heat a pan over medium heat. Slice the bananas lengthways. Melt the coconut oil in the hot pan, add the bananas and fry for 1 minute. Flip the bananas over and fry for another minute.


    To serve, place the bananas in serving dishes. Pour in the coconut broth and add a drizzle of the nut-butter sauce. Garnish with toasted coconut flakes.


    The coconut broth can be served hot or cold. For hotter, summer days, the cold coconut broth is quite refreshing against the warm, fried bananas. Some stores now stock ready-made toasted coconut flakes. If you would like to make your own, use a vegetable peeler to slice off coconut strips from the flesh of a fresh coconut. Toast in a hot pan with a bit of coconut oil until lightly golden, about 30 seconds. Drain on paper towel and leave to cool and crisp up. Store in an airtight container.