What's a person who has a sweet tooth to do, especially when she's sworn off baked goods (at least temporarily... or this week anyway) in order to fit into a favourite pair of jeans? Find an alternative that includes fruit with a dash of healthy coconut oil for good measure. This is another one of those childhood recipes I grew up on. Mom made it for us when we'd begged and begged for dessert that wasn't yogurt. And it reinforces everything I learned from her about real food: good does not mean complicated.
Short of befriending someone who's heading to Jamaica sometime between now and when Canadian temperatures reach 25ºC - and finagling an invite to join them - let's just crack open a bottle of quality rum and drink it.
Or cook with it.
Now, I'm not advocating feeding our kids alcohol-laced food, but the beauty of cooking with rum (or wine, or brandy) is that the flavour remains while the alcohol evaporates. It's a win-win for anyone who wants to add an island flavour to a simple dish.
Ingredients
Directions
Slice bananas in half and half those again.
Heat coconut oil over medium-high heat in a skillet. Once the oil is melted, place bananas over top the coconut oil.
Sear bananas approximately 2 minutes per side so that they're golden brown. Once you flip them over, drizzle the rum over the bananas. Remove from heat.
Drizzle honey over warm bananas. Serve ice cream (if you're not off sweets like other people) and top with bananas.
Serves 4
Bon appétit!
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