This recipe for banana sauce is one of the most popular dishes in the world, and one of my favorites.
It’s not just because of the creamy banana flavor, but because it’s made from just one banana, which makes it a truly versatile recipe.
I love this recipe because it uses only 1/2 cup of fresh pineapple, which is easy to grow.
Just a few weeks ago, my mother made banana-and-chia banana pancakes.
My dad loves bananas and chia, and he used them to make his homemade banana cream sauce.
You can also make this delicious banana sauce from scratch, and add fresh or frozen banana slices to the recipe to keep it from drying out.
If you’re not interested in making your own, this recipe is also a great way to use up leftover coconut cream.
You’ll need about 2 cups of raw, unsalted coconut, or coconut oil, and 1 cup of bananas.
Combine all ingredients in a blender, then puree until smooth.
Add a few spoonfuls of ice-cold water to make the sauce thicker.
If using frozen bananas, thaw them in the refrigerator for a few minutes before serving.
1/4 cup fresh pineapple 2 tablespoons of extra virgin olive oil 1 cup unsalted butter, softened to room temperature 2 cups whole ripe banana, peeled and chopped into 1-inch cubes 1 cup frozen bananas 2 teaspoons vanilla extract 1/8 teaspoon salt, or to taste 1/3 cup frozen mangoes (about 3 bananas) 2 teaspoons pineapple juice, if using 2 tablespoons mango zest, if making the sauce 2 cups frozen coconut cream 2 tablespoons sugar, if desired Directions: Combine all the ingredients in your blender and puree.
If adding a little water, the mixture will thicken.
If not, puree it until smooth again.
Taste and adjust seasonings.
Nutrition Information Yield: 4 servings, Serving Size: 1/6th cup Amount Per Serving: