I’ve been told, in spite of the fact that I see pumpkin recipes all over right now, that September is for apple recipes and October is for pumpkin recipes.
In that case, this grain-free apple dessert topping recipe (or maybe breakfast treat) that I’ve been saving for this fall needs to be shared immediately!
It includes zero sweetener unless you want to add it, because the caramelizing of the fruits makes it deliciously sweet enough for any after-meal treat (but clean enough for any breakfast as well).
The recipe is designed for a single dessert serving if served on its own or to serve 2-4 as a topping. I recommend doubling it for a family to avoid fights over the serving dish.
I mentioned the recipe on Facebook last week and one reader wondered if apples and bananas actually taste good together. Our family’s standard “fruit salad” is a winter dish with apples, oranges, grapes and bananas, so for me, the two together is pretty normal. If you have just ten minutes, you can decide for yourself! This one is that easy.
Recipe: Caramelized Banana Apple Dessert Topping
- Melt the butter in a small skillet over medium heat.
- Slice the banana into thirds and then each piece lengthwise (6 pieces total).
- Place the banana slices in the melted butter, flat side down.
- Cook for 3 minutes on medium (or medium-low if you're on a big burner), uncovered.
- Meanwhile, wash and finely dice or slice the apple (about ½ centimeter pieces). Choose a nice cooking apple like a Gala, Fuji, Golden Delicious, Cortland, or really just about anything that's not overly tart.
- Flip each banana slice individually. They should be nicely browned and a bit crispy on the bottom (cook 1-2 more minutes if not yet browned, see picture below).
- Add the apple to the skillet, trying to fill the spaces between the bananas in the melted butter, and sprinkle everything with cinnamon, nuts and optional ginger.
- Cover and cook 3 minutes on low heat, checking once or twice to make sure nothing is getting too brown.
- Take the cover off and turn the heat back up to medium to caramelize the fruit a bit more. Watch closely and stir gently so as to not overbrown anything.
- Remove from heat and serve warm.
- Serves 1 for a dessert dish or 2-4 as a topping.
The banana slices, flipped and nicely browned on the bottom…
Adding all the remaining ingredients…
How to Serve
* Over oatmeal or other hot cereals
* As a pancake topping
* On top of homemade applesauce
* On homemade yogurt
* In mini pre-baked pie crusts (try this gluten-free walnut-oat pie crust for a delicious change)
* Over banana “ice cream,” frozen bananas blended until smooth (below). I’ve only been able to achieve this in a high-powered blender such as a Blendtec. Add 1-2 Tbs. cocoa powder per 2 bananas for chocolate banana ice cream – that you could serve for breakfast!
* Over homemade vanilla ice cream (maybe with the healthy-ish chocolate sauce from Smart Sweets)
* On top of a homemade pudding or rice pudding (both recipes in my eBook, Healthy Snacks To Go)
* On homemade sourdough toast or English muffins
* Or just by itself, with a spoon
So what do you think? Do apples and bananas taste okay together?
Other Apple Recipes
- Apple Recipe board on Pinterest
- Apple Squares (I need to work on a gluten-free or grain-free version of this one, encouraged after my success with the gluten-free pumpkin muffins!
- 5 Ways to Preserve Apples
- Grain-free Apple Flax Muffins
- 10 things to do with apples
- Healthy Apple Crisp (slow cooker, grain-free versions included)
- Apple Cinnamon Baked Oatmeal
- Grain-free Almond Apple Pancakes
- Asparagus Apple Salad
- Crispy Baked Apple Chips
If you missed the last Monday Mission, click here.
Disclosure: There are affiliate links in this post to Amazon and Tropical Traditions from which I will earn some commission if you make a purchase. See my full disclosure statement here.