These are super cute and tasty treat for kids and adults, too. They are a bit messy to make and eat. My little boy suggested putting them on a stick! Brilliant! I froze the bananas for a very short amount of time before and after making them to make them a little easier to manage. I also used almond butter because that’s what I had! This recipe comes from a great blog called The Naked Kitchen.
2 tbsp old fashioned oats (if you are gluten sensitive make sure to use a gluten free oat)
1/4 cup cashews
3 tbsp natural creamy peanut butter, room temperature
1/2 tsp honey or coconut nectar (optional)
a dash of vanilla
1/8 tsp cinnamon
Place the bananas in the fridge for a couple of hours (or overnight if using them for breakfast) before preparing.
Place the cashews in a plastic bag and using a rolling pin or meat tenderizer, crush the cashews until you have very small pieces. (I just chopped mine finely with a big knife.)
Add the cashews and oats to a small sauté pan and heat over medium. Toast the oats and cashews for about 5 minutes or until golden brown. Be careful when dry toasting as you can go from done to burnt in just a few seconds.
While the oats and cashews are toasting mix together the peanut butter, honey (if using), vanilla and cinnamon.
Peel each chilled banana and cut in half, if desired, for easier preparation. Coat each piece with a thin layer of peanut butter mixture.
Transfer the oats and cashews to a shallow dish. Roll each banana in the oats and cashews until coated.
Serve as is or cut into pieces for younger children.
Makes 2 servings.
Serving size 1 banana roll.
Nutrients per serving: Calories: 339, Cal. from Fat: 148.5, Total Fat: 16g, Sat. Fat: 3g, Carbs: 40.5g, Fiber: 5.5g, Sugars: 15.5g, Protein: 11g, Sodium: 5.5mg, Chol: 0mg
Banana rolls can be stored in the fridge for up to 24 hours. They are great to make the night before so that breakfast is done and ready the next morning. They are also a perfect after school snack!