This recipe works for breakfast or dessert! Try topping with a sprinkle of toasted pecans or almonds.
4 large (or 5 small) ripe bananas, sliced lengthwise
1 1/2 teaspoons freshly squeezed lemon juice
1 tablespoon coconut sugar
1/2 teaspoon ground cinnamon
Pinch sea salt
Preheat the oven to 450 F. Line a baking sheet with parchment paper. Place the bananas on the parchment and drizzle on the lemon juice. Turn the bananas to coat in the juice. Sprinkle with the sugar, cinnamon, and salt.
Bake for 10 minutes, until the bananas are softened and caramelized. Serve warm and enjoy.
Source: The Cheese Trap, by Neal Barnard, M.D.; recipe by Dreena Burton, chef, founder of plantpoweredkitchen.com
Per serving (1/3 of recipe): Calories: 179; Protein: 2 g; Carbohydrate: 46 g; Sugar: 26 g; Total Fat: 1 g; Calories from Fat: 3%; Fiber: 5 g; Sodium: 100 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.