Baked banana with coconut blossom sugar syrup and raw cacao nibs from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Fleur de sel & Coconut blossom sugar from Amanprana. This recipe from the Asian & Belgian kitchen is delicious as Desserts, Snack & Cake and biscuit. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for baked banana with coconut blossom sugar syrup and raw cacao nibs
- 4 peeled bananas
- 300ml water
- 300g Coconut blossom sugar (Amanprana Gula Java Brut)
- A pinch of chili powder
- A pinch of Fleur de Sel (Amanprana Fleur de Sel)
- A pinch of cinnamon
- 2tbsp raw cacao nibs
Preparation of baked banana with coconut blossom sugar syrup and raw cacao nibsPut the water together with the sugar in a sauce pan and bring to a boil until all the sugar is dissolved. Add the chili, Fleur de Sel and the cinnamon. Stir well and let it simmer until you get a creamy consistency. Halve the bananas, add and heat until they become slightly soft. Divide over four small plates, sprinkle with a bit of raw cacao nibs and serve. Enjoy!
Tip from Stefano:
What will go beautifully with this dish, is "oliebol" (a traditional Dutch and Belgian food, somewhat like doughnuts) or Nigerian Puff Puffs. Make sure of course, to choose a healthy way of cooking and fry them in for example coconut oil.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.