What happens when you’re dinner is absolutely amazing? You must make an even more amazing dessert!!!
I have this coconut flour and I bought it not only because it was on sale, but because I’m dying to make No-Bake Vegan Peanut Butter Chocolate Chip Cookie Dough Balls, and I need to experiment with it. I love broiled, or fried, bananas so since we have a million bananas in the fruit basket, I got this idea. It didn’t come out exactly as I had planned, but I very much enjoyed it.
Baked Bananas and Chocolate
1-2 Tbsp. coconut flour
3 Tbsp. vegan chocolate chips
2 Tbsp. non-dairy milk
1/2 tsp. vanilla
1 tsp. agave nectar
2 Tbsp. raw, whole almonds, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices. Pour the coconut flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on.
Bake in the oven for 8 minutes, flip, then bake another 6 minutes.
Meanwhile, prepare the chocolate sauce. In a double boiler combine the chocolate, vanilla, milk, nectar, and almond pieces. Stir to combine.
When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and serve.
Then, of course, enjoy!