Bananas have long held the hearts of smoothie makers, bakers and desert lovers, one of my favourite cakes is banana cake and growing up I used to love banoffee pie. After cutting down on my sugar intake eating the latter is not a happening thing, it’s laden with it. This quick easy desert has that gooey, creamy, caramelised banana flavour without all the refined sugar and cream.
There are several adaptations you can make to the recipe to add some crunch, make it vegan, or turn it into a lunch box filler, however, my favourite way is still the original recipe served with a side of Little Island Vanilla Bean Coconut Ice Cream. Even Grant who’s not a cooked banana lover came back for more.
Quick Desert: Banana Roll Ups
1/2 tsp Ground cinnamon
1 Tbs Cream cheese
1 Ripe banana
1 12 inc Flour tortilla
In a small bowl mix together the Manuka honey, cinnamon, nut butter and cinnamon.
Lay your tortilla out flat and evenly spread over the mixture.
Place a whole banana in the middle of the tortilla and roll up tucking the ends in.
Place your wrap on a hot fry pan and grill on all sides starting with the open side so that it seals. Then tip onto each end to seal the ends.
Slice your wrap into small rounds of about 1.5 to 2 cm thick, place back into the pan to caramelise each cut side. Serve with your favourite coconut ice cream.
Use almond butter or a good quality peanut butter instead of macadamia butter
Replace cream cheese with cream Sheese from the Cruelty Free shop
Heat up a tablespoon of crushed pistachios and sprinkle over the mixture before wrapping up
Sprinkle over some cacao nibs for a chocolaty version before wrapping up
Slice up fresh strawberries and place alongside the banana before rolling up
For lunch box fillers make the recipe as above but don’t cook the cut rounds, leave them as is, place back together and wrap 3 in a small honey wrap. The banana will be cold but will keep well this way.