I know, you weren’t expecting this combination: glazed paleo banana carrots… Raj has finally snapped! Let me tell you a story. Years ago, during my first degree, a roommate and I were trying to figure out what we should have for breakfast. The kitchen was pretty empty that morning (…or “afternoon” may be more accurate). I joked that we should make banana omelettes. “Ew dude!” was the response. And even though I’ve never made them, ever since that day anytime I’m looking to come up with a unique food combination I always come back to my “banana challenge”.
I have made a few interesting banana dishes in the past and the funny thing is that when I Google them after they’ve often already been done. For example, I made banana mashed potatoes one time to go with pork chops. It was pretty good (though I would’ve actually preferred more banana in that one), and it turns out that there are quite a few sites with recipes for that dish.
Anyway, the other day I was again in a situation where I didn’t have a lot of plant-based foods in the kitchen but found a bag of carrots that I knew I was going to slice up and cook. Desperate for something interesting I found that bananas and thought “Yes! It’s been a while since I’ve done the ‘banana challenge’!” And I’ve been craving cooked bananas. Deep fried is what has really been on my mind, but this was a healthier version for sure. Also, it was SUPER EASY and FAST (happy Devi? BTW, I think the boys might really dig this).
Completely unrelated: I just watched “Scent of a Woman” on TV. Probably my favorite Al Pacino movie. He did an incredibly believable job of portraying a blind man. Al’s a pretty amazing actor in general. If you haven’t seen it, you must! Hoo-wah!
- Yield: 2-4 servings 1x
- 2 cups carrots (peeled and finely sliced)
- 2 bananas (peeled and halved length-wise and cross-wise)
- 1 heaping tsp cinnamon
- 5–6 Tbsp maple syrup
- 2–3 Tbsp ghee (substitute coconut oil for AIP*)
- salt to taste
- Preheat oven or toaster oven to 400 F.
- Melt ghee in a pot over medium heat.
- Add carrots and stir often enough to prevent carrots from sticking to the bottom of the pot.
- Cook until carrots are soft enough to pierce with a sharp knife.
- Stir in 1 tsp cinnamon, a sprinkle of salt, and 4-5 Tsp syrup and remove from heat.
- Place bananas on a cookie sheet, sprinkle with cinnamon and salt and drizzle with syrup.
- Cook in oven/toaster oven until warmed thru (around 10 minutes).
- Cut bananas into bite-sized pieces and gently mix with carrots.
*AIP – Autoimmune protocol
- Category: Side
- Cuisine: Vegetable
Irena Macri says
Let me tell you – banana omelettes are GOOD stuff. And this? I can get on board with it. Banana is underutilized. You can add it to a lot of weird foods and have it taste good. I’m into it.
Nobody has EVER reacted like that to my banana omelette idea EVER lol. Thanks!
So what other combinations have you used bananas in?
Renee Kohley says
Oh yes! My kids would devour this! Yum! Great idea!
I want to hear if that’s the case!
Tina T. says
Banana + Carrots – what a delish AND nutritious combo! *Drools*
Kari - Get Inspired Everyday! says
It always seems like the most unusual combinations are the best, and I like the sounds of your banana omelet too!
You need to try the bacon banana scrambled eggs. That was a major win
Kelly Bejelly says
These look so interesting and delicious, I can’t wait to try them!
What a lovely simple dish ! I can use it for breakfast or snack or side dish. Love it !
Maybe even dessert…
Love this idea!!! I use banana peel in my pulled pork recipe. This is super creative. Yum!
Whoa, whoa, whoa! Banana PEEL? Really!? I need to check that out!
I looked but could not find the recipe you were referring to. Can you please share the link here?
I would have no idea this would be a good combination, love the ideas you generate on this blog. Love it!!!
My kids would love this! You really can’t go wrong with baked bananas. YUM!