Caramelized Banana & “Not-tella” Toast
Caramelized Banana & “Not-tella” Toast serves: 4 (2 slices per serving)
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes
For the “not-tella” (makes about 1 1/2 cups or 360 ml):
- 2 cups (270 g) raw hazelnuts
- 1/2 cup plus 2 Tbsp (120 g) coconut sugar
- 1/3 cup (29 g) unsweetened cocoa or cacao powder
- 1/4 cup plus 2 Tbsp (90 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1 tsp vanilla extract
- 1/4 tsp salt
For the toast:
- 2 Tbsp coconut oil
- 3 firm (but just ripe) bananas, cut into 1/2-in (13 mm) slices
- 8 slices gluten-free bread, toasted
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). On a rimmed baking sheet, place hazelnuts and toast in oven for 11–12 min, or until browned and fragrant. Remove from oven and let cool slightly.
- Wrap hazelnuts in a large, clean kitchen towel and rub vigorously until most of the skins have fallen off. Some of the nuts will still have the skins attached; that is okay—the idea is to remove as much as possible, but it doesn’t have to be perfect.
- In a food processor fitted with the S blade, add hazelnuts. Process the hazelnuts until a smooth nut butter forms, about 5 min. Add coconut sugar, cocoa powder, nondairy milk, vanilla and salt and process again until smooth and completely combined.
- In a large pan, heat coconut oil over medium-high heat. Add banana slices in a single layer and cook for about 5 min, or until golden and beginning to caramelize. Flip each slice and cook an additional 4 min on the other side. Remove from heat.
- To serve, spread each slice of toast with 1 Tbsp ”not-tella”. Top slices evenly with the caramelized bananas. Enjoy immediately.
Notes:
Storage tip: “Not-tella” will store in an airtight container in the refrigerator for 2–3 weeks. Caramelized bananas will store in an airtight container in the refrigerator for 3–4 days.
Simplify this recipe: Purchase blanched hazelnuts and skip step 3.
Reheating tip: Caramelized bananas can be reheated on a parchment-lined baking sheet at 350°F (180°C) until warmed through.
Make it nut-free: Substitute raw, shelled sunflower seeds for hazelnuts. Choose oat milk, hemp milk or soy milk instead of almond milk.
Make-ahead tip: “Not-tella” spread can be made several days in advance.
Nutrition Information Per Serving:
488 calories, 25.1 g total fat, 7.3 g saturated fat, 3.1 g polyunsaturated fat, 13.3 g monounsaturated fat, 0 mg cholesterol, 342 mg sodium, 589 mg potassium, 63.9 g total carbohydrates, 6.5 g fiber, 25.8 g sugar, 7.6 g protein, 5% calcium, 11% iron
