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Cooking bananas (whether you’re baking, grilling, sautéing or broiling) brings out their natural sugars, making this favorite fruit of mine even more delectable than when it’s raw. Wheat-free, soy-free if using soy-free Earth Balance
5 ripe bananas
2 to 3 tablespoons light brown sugar, or to taste
2 tablespoons organic granulated sugar
1/2 teaspoon ground cinnamon, or to taste
2 tablespoon nondairy butter, such as Earth Balance
Preheat the oven to 350 degrees. Lightly butter a sheet of parchment paper using Earth Balance, and place on a baking sheet. Peel the bananas and halve lengthwise. Place on the prepared baking tray, cut side up.
In a bowl, combine the brown sugar, granulated sugar, and cinnamon, and sprinkle over the bananas. Dot with the 2 tablespoons of butter. Bake for 25 minutes or until golden brown and caramelized. Serve hot or room temperature.
Yield: 4 servings
Serving Suggestions and Variations: Serve with nondairy ice cream, nondairy yogurt, or with Avocado Pudding (in Color Me Vegan).
Did You Know: Most of us correctly associate bananas with potassium, but few know the role of this essential mineral. Best known as a blood pressure regulator, potassium protects against heart disease, hypoglycemia, diabetes, and kidney disease. Helping to keep muscles strong, it also eliminates irritability, confusion and stress. Potassium is also a natural diuretic, which means it causes the body to excrete both water and sodium. In fact, many experts agree that high blood pressure is caused as much by low potassium as high sodium. Other potassium-rich foods include lima beans, papayas, plantains, pears, mangoes, cantaloupe, cucumbers, tomatoes, and oat bran.