Pecans and bananas just go together. This easy, healthy dessert is not too sweet and comes together quickly.
So, building on the recipe I posted Monday, this is what you can do with a jar of pecan butter, besides eat it from the spoon.
I’m gonna tell ya, I know the Whole30 police frown on desserts, but this is technically Whole30 approved. And it’s not overly sweet at all, but still makes you think you’re eating something rich and indulgent.
But, if you’re like me, this becomes “food without brakes,” so I’ll have to hold off on another helping until after my second Whole 30 comes to a close.
I. Can. Not. Wait.
This is not rocket science or advanced cooking. It’s more of a recipe idea.
- I’m loving ghee, but it was a slow warm up for me–I didn’t love it at first. I use ghee to make it Whole30 approved, but you can substitute butter if you want. I do love the flavor the ghee gave, though.
- It’s better to use firm, ripe bananas, than overly soft bananas because they will be cooked and become even softer.
- 2 medium bananas, ripe but firm
- 1 teaspoon butter or ghee (I used ghee and loved the flavor)
- 1-2 tablespoons roasted pecan butter
- Peel and slice bananas lengthwise. Melt the butter or ghee in a medium nonstick pan until hot. Add bananas in a single layer and cook until golden brown and caramelized, 3-4 minutes, turning once.