This vegan, gluten-free dessert is luxuriously rich and comforting.
- 1⁄2 cup healthy butter substitute
- 1⁄2 cup gluten-free flour (Kest uses rice flour)
- 3 bananas, diced
In a sauté pan over medium-low heat, heat butter substitute and flour. When the oil starts to melt, stir, and immediately add bananas. Cook, gently turning, until bananas are brown. Divide into small bowls, sprinkle with cinnamon, and serve with vegan coconut ice cream.
- Serving Size: 4
- Calories: 351
- Carbohydrate Content: 36 g
- Fat Content: 23 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 7 g