Paleo Recipes – Cavegirl Cuisine

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Jailhouse Rockin’ Banana Boats

Jailhouse Rockin’ Banana Boats

This recipe came to me when I was out “repurpose”- shopping for some interesting plates for my food photography.  I saw these bright yellow banana boats for $2.50 and immediately thought of Elvis and his PB&Banana Sandwiches.  So…if Elvis were alive and he was living Paleo-style, then this would be his dessert!!

 

 

Ingredients

  • • 1 banana
  • • 2 teaspoons almond butter
  • • 2 tablespoons unsweetened coconut flakes
  • • 2 egg whites, room temperature
  • • 2 tablespoons coconut sugar crystals or honey
  • • 2 ounces dark chocolate (72% or higher)
  • • 2 tablespoons roughly chopped pecans

Directions

  1. Slice the banana lengthwise down the center. Place in two separate bowls.  Spread 1 teaspoon of almond butter down the length of each banana half.  Sprinkle 1/2 tablepsoon of the coconut flakes down each of the banana halves.  Set aside.
  2. Preheat broiler.  Blend egg whites in a metal bowl.  Mix the coconut crystals in gradually.  Add the honey.  Blend until you have stiff peaks (you now have meringue).
  3. Spoon or pipe the meringue mixture to the side of each banana.  Broil for 2-3 minutes until browned.
  4. Remove bananas from the oven.  Drizzle 1 oz of melted chocolate over each banana/meringue.  Top with crushed pecans and remaining coconut flakes.
  5. Enjoy!

Ingredients

  • 1 banana
  • 2 teaspoons almond butter
  • 2 tablespoons unsweetened coconut flakes
  • 2 egg whites, room temperature
  • 2 tablespoons coconut sugar crystals or honey
  • 2 ounces dark chocolate (72% or higher)
  • 2 tablespoons roughly chopped pecans

Directions

  1. Slice the banana lengthwise down the center. Place in two separate bowls.  Spread 1 teaspoon of almond butter down the length of each banana half.  Sprinkle 1/2 tablepsoon of the coconut flakes down each of the banana halves.  Set aside.
  2. Preheat broiler.  Blend egg whites in a metal bowl.  Mix the coconut crystals in gradually.  Add the honey.  Blend until you have stiff peaks (you now have meringue).
  3. Spoon or pipe the meringue mixture to the side of each banana.  Broil for 2-3 minutes until browned.
  4. Remove bananas from the oven.  Drizzle 1 oz of melted chocolate over each banana/meringue.  Top with crushed pecans and remaining coconut flakes.
  5. Enjoy!
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