Caramelised Banana

by Lunch Lady Lou
Caramelised Banana


1 tablespoon ghee

1 banana


Heat pan on a medium heat and add ghee to melt.

Remove banana skin.

Slice banana in half lengthways and in half width ways, so you have 4 chunks of banana. You can chop into ‘diced’ chunks if you like, I don’t bother so I save time flipping little chunks of banana.

Place in the pan and cook until caramelised (dark, not burnt). It will smell amazing. This will take not long at all, maybe 3 minutes. But it’s not about that timing, use your eyes and your nose to determine when it’s done.

Flip banana and cook the other side.

SERVE WITH: my basic porridge , coconut yogurt and toasted nuts/seeds.

STORE: in the fridge for the week or in the freezer for up to 6 months.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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