Vegan fried banana

Vegan fried banana with tangy coconut yoghurt and a warm cinnamon crust. An Asian-inspired feast from the pan.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 2 g
• Fat: 15 g
• Carbs: 38 g

Ingredients

• 2 bananas
• 2 tbsp coconut oil
• 1 tbsp coconut sugar
• 150g unsweetened coconut yoghurt
• 1 tsp cinnamon

Method

You’ll need: frying pan · chopping board · knife

1. Peel the bananas and cut each one in half lengthways and once across, so you get four long pieces per fruit.
2. Heat the coconut oil over a medium heat in a non-stick frying pan.
3. Mix the coconut sugar with the cinnamon on a small plate.
4. Carefully roll the moist banana pieces in the cinnamon mixture and fry them in the pan until golden brown.
5. Serve the warm fruit straight away on a cool dollop of coconut yoghurt.

Good to know

Remember the crispy dessert from your local Asian restaurant? Without the deep-fried batter, we gently roast the fruit in its own juices.

Swaps

Bananas → firm pears (a tarter flavour). Coconut sugar → maple syrup (drizzled into the pan). Coconut yoghurt → soya yoghurt (for more protein).

Cooking tips

Use bananas that are yellow but don't yet have large brown spots, otherwise they will fall apart into mush when fried.

Storage

This pan dessert needs to be eaten straight away, because the banana fibres firm up and turn rubbery as they cool.

Allergens

Completely vegan and gluten-free. Soya-free.

Dairy-free recipes