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
Prep Time:
Yield:
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This simple topping could as easily go on top of ice cream as oatmeal, and it takes just minutes to toss together.
Ingredients
- 1 Tbs. butter
- 1 banana
- 1 small or 1/2 large apple
- 1/2 tsp. cinnamon
- (optional) 1/4-1/2 tsp. dried ground ginger (or grated fresh)
- 1 Tbs. pecans or walnuts, coarsely chopped or whole (make them crispy nuts first)
- (optional) shredded coconut
Instructions
- 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 1/2 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.
Notes
If you really want a sweeter treat, add a bit of real maple syrup or a dusting of sucanat when you add the apples.
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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)
* With cinnamon-spiced yogurt cheese, either blended as an apple or graham cracker dip or in crepes like the ones in this cherry almond coconut crepes recipe
* 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 Squares
- 5 Ways to Preserve Apples
- Grain-free Apple Flax Muffins
- 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
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.
Katie Kimball is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network. Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health. Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship community. In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook. A mom of 4 kids from Michigan, she is a Stress Mastery Educator and member of the American Institute of Stress.
Karen says
I ended up with a mushy, crispy mess. Not sure why it didn’t work for me, but I don’t think I will be trying this again even though I was really excited about it!
★
Katie Kimball @ Kitchen Stewardship says
Ooo, bummer Karen! Maybe cooked too long? I wonder if the kind of pan makes a difference…I didn’t even think about it, but I was using a really thick-bottomed pan…???
Katie
Jennifer says
Mmm…not much more to say. I have such a morning sweet tooth. This will be soooo good I’m sure, very soon!
April says
Thanks for this recipe. I happened to be making oatmeal when I saw this post. It was delicious! And so simple.
Katie Kimball @ Kitchen Stewardship says
Hooray! What lovely timing – 🙂 Katie
Evie says
This looks delicious! What a great idea… thanks