Salted Coconut Caramel Bananas

Now that we are pretty much into the colder months, warm, comforting dishes are definitely on the mind. Winter can bring just as much foodie excitement as summer; stone fruit and root vegetables are at their best, and the cold gives the perfect excuse to bring out the slow cooker.

I was lucky enough to receive some beautiful bananas from All Good Organics, which were perfectly ripe. All Good bananas are fair trade, grown in Ecuador by a cooperative of local farmers; which prohibit the use of hazardous chemicals (can all bananas be like this, please?!) and the quality is amazing.

I chose to use these in a sweet, sticky clean winter dessert that a person of any age will love. Refined sugar, gluten and dairy free, this recipe is made with coconut sugar and coconut cream caramel; which provides the toffee taste of white sugar caramel, with an underlying taste of coconut.

Served with Coyo and dessicated coconut, this feels all but healthy when eaten, but leaves you feeling great afterwards.

Happy eating! X

You will need (serves 2):

2 bananas (highly recommend All Good!)

2 1/2 tbsp coconut sugar

2 tsp water

2 tbsp coconut cream

sea salt

Optional:

coconut yoghurt

dessicated coconut/cacao nibs

Method:

Place the coconut sugar and water in a pan or pot, and place over a medium to high heat.
*Be careful from this point, the mixture will be hot.
Let the mixture bubble until the sugar has dissolved and it has thickened slightly. Remove the pan from the heat, add your coconut cream and swirl around in the pan until combined.
Return to the heat, and leave to reduce slightly.
Carefully add your bananas and sea salt to taste, and coat in the caramel. Leave in the sauce for a few minutes to let the bananas cook, then take off the heat.
Leave to cool for a couple of minutes, and serve with some coconut yoghurt and desiccated coconut!

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