Breakfast Banana Topping

Whilst I’ve called this a breakfast banana topping it would work equally well as an ice-cream topping or even as an accompaniment to pancakes – yum! In fact, I also remember having it with breakfast quinoa, which was pretty special but here I used just plain old oatmeal.

As much as I adore oatmeal, I do eat it pretty much everyday and whilst I could never imagine getting tired of it, I think sometimes it’s good to give your favourite dish a little bit of a make over. Crammed packed full of sugar (maple syrup and agave) this is not a dish you’d want to make a regular habit of but a little sweetness every now and then can’t do any harm. Well, that’s what I keep telling myself anyway.

I thought I’d originally discovered this recipe – or at least a version of it – on the Healthy Happy Life blog (or is it called LunchBoxBunch? I can never figure that out) but I’ve since scoured the site and can’t find any trace of it. Perhaps I imagined it but regardless, when I first made it, this topping had me doing cartwheels  – metaphorically speaking, sadly I’ve never been able to do a cartwheel.

I have my lazy moments (who doesn’t!), particularly first thing in the morning (yawn, stretch, rubs eyes), so when I tell you this topping is the work of mere moments and could not be any less painless, I really do mean it. If you’re capable of slicing a banana and roughly chopping a few nuts, that is all that is required of you and if the sugar rush you feel after eating it doesn’t perk you up and give you that (often vital) morning boost, I don’t know what will.

Here’s your morning wake up call……

breakfast banana topping

ingredients

1 banana

1/4 cup pecans

1/4 cup maple syrup

1/8 cup agave nectar

Slice the banana lengthways and then cut into medium sized chunks.

Roughly chop the pecans.

Heat a dry skillet/frying pan and add the sliced banana, chopped nuts, maple syrup and agave. Bring to a boil, then turn down to a simmer and cook for several minutes until it reduces and the banana softens. Ensure not to overcook it, as the banana will become mush – not a good look!

Turn off the heat and use immediately either on oatmeal, breakfast quinoa, pancakes or ice-cream. Alternatively, place in a bowl and refrigerate overnight – it will become sticky, gooey and gorgeous:)

 

 

 

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