Baked Bananas for Breakfast

Breakfast: the most important meal of the day. And I do love a stack of pancakes or waffles with strawberries and whipped cream with some delicious home fries on the side. But every day? I couldn’t do it! I start the day with a light breakfast, usually a smoothie of fresh fruit and a 1/4 cup of plain yogurt. But lately I’ve been on a granola kick. And this weekend I took it up a notch: I baked some bananas, then scooped on some plain yogurt and then sprinkled with the granola and chopped coconut. I’m lucky to have the main ingredients for the baked bananas in my backyard, and the other ingredients were readily available at the local organic food store.


Baked Bananas: (single serving)

1 banana, sliced lengthwise (into three slices if you can)

1/8 C shredded coconut

2 tsp honey

1/8 tsp cinnamon

1/8 tsp nutmeg

1 T lime juice

splash of orange juice

Combine all ingredients and bake at 325.

**Place sliced banana on a small glass baking dish and sprinkle on the remaining ingredients. Bake in a toaster oven for 25 minutes at 325. When lightly golden, scoop into shallow bowl and top with 1/2 C plain yogurt and 1/2 C homemade granola. Feel free to add some more shredded coconut or honey!


Homemade granola:

3 C rolled oats

3/4 C almonds – sliced or slivered

1/2 C sunflower seeds

1/2 C pumpkin seeds

1/2 T wheat germ (optional)

1/2 T cinnamon

1/4 tsp salt

**combine all of the above in a bowl, then combine 2 T unsalted melted butter with 1/2 C pure maple syrup. Drizzle into the bowl of the dry ingredients, ensure it’s coated well and then spread onto a baking sheet.

**Bake at 325 for 30-45 minutes, stirring occasionally. Cool on a wire rack and once completely cool, add 1 C of any dried fruit you like. Store in an airtight container in the fridge for up to a month.

Bananas growing in my backyard! They’ll be ready in less than a month.