I had the chance to volunteer at @veganbrunch.ch with @eat_positive_switzerland last weekend, and the magical @liuna_holistic introduced me to her mouthwatering banana rolls! Something I never tried before, and that has immediately become one of my favorite brunch elements. These rolls are simple yet delicious, combining dehydrated bananas with a plant-based caramel spread. Perfect for brunch or a healthy dessert!
Loic Barret is a Sayuri Healing Food Ambassador. You can use his discount code LOIC5 for...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dehydrate ripe bananas overnight.
Cut the dehydrated bananas in half lengthwise.
Soak pitted dates in hot water for 15 minutes.
Blend the soaked dates with peanut butter, salt, and a bit of water until smooth. Adjust the thickness as needed.
Spread a fine layer of caramel on the cut side of the bananas.
Roll the bananas tightly.
Serve and enjoy!
Ensure the bananas are ripe for maximum sweetness and flavor.
Use a dehydrator for consistent results, but an oven on low heat can work as well.
Adjust the caramel thickness by adding water gradually to achieve your desired consistency.
Experiment with different spreads like almond butter or chocolate for variety.
Can I use an oven instead of a dehydrator?
Yes, you can use an oven set to a very low temperature to dehydrate the bananas. Keep an eye on them to avoid over-drying.
How long does the caramel spread last?
The caramel spread can last up to a week in the refrigerator if stored in an airtight container.
Can I use other nut butters for the caramel?
Yes, almond butter or cashew butter can be great alternatives to peanut butter.
What can I use if I don’t have dates?
You can substitute dates with figs or raisins, but the flavor and texture may vary slightly.
Are these rolls gluten-free?
Yes, the recipe is naturally gluten-free as it does not include any gluten-containing ingredients.
