A silky warm sauce made with Nutcessity Organic Maple Pecan Nut Butter, poured over golden pan-fried bananas. Ready in 10 minutes and vegan too, if you pick a dairy-free ice cream.
Ingredients (serves 2)
- 4 tbsp Nutcessity Organic Maple Pecan Nut Butter
- 4 tbsp warm plant milk (use a certified gluten-free oat milk, or almond milk)
- 1 tbsp maple syrup
- Pinch of sea salt
- 2 ripe but firm bananas, halved lengthways
- 1 tsp coconut oil
- Dairy-free vanilla ice cream (check it is gluten-free), to serve
- Chopped pecans, to finish
Method
- Whisk the nut butter, warm plant milk, maple syrup and salt in a small pan over a low heat for 2 to 3 minutes, until smooth and pourable. Add another splash of milk if it is too thick.
- Heat the coconut oil in a frying pan over a medium heat.
- Fry the bananas cut-side down for 2 minutes until golden, then turn and cook for 1 minute more.
- Divide the bananas between two bowls and add a scoop of ice cream.
- Pour over the warm sauce and finish with chopped pecans.
Tips
- The sauce thickens as it cools; warm it again with a splash of milk.
- Also good over waffles or apple slices.
Use bananas that are yellow with only a few spots, as very ripe ones turn mushy in the pan. Keep the heat gentle when warming the sauce, since nut butter can catch on the base of the pan. Serve straight away while the bananas are hot and the ice cream is just starting to melt.
About the Nutcessity Organic Maple Pecan Nut Butter
A lightly salted, slightly sweetened pecan butter, whipped with toasted coconut, toasted sunflower seeds and Canadian maple syrup. It is vegan, gluten-free, organic certified and has no added oil.
