Baked Banana & Ricotta Bites
Hey Cumin Beings! I’m back after a long, extended Holiday season. Did you miss me?!
I hope you all had an awesome holiday and New Year! We had the entire gang with us and my heart was as full as my home. My younger daughter stayed around for a couple weeks before she went back to Chicago, so I had a lot of quality mother-daughter time. We had a lot of plans to cook, bake, experiment and blog about things! Buuuuuut all we did was binge-watch ‘The Office’ and eat cookies. No regrets!
During one of our long family lunches this Holiday, my daughter’s boyfriend regaled us about his staple breakfast growing up: steamed plantains, apparently a common dish of Kerala in South India. WHAT! What an amazing idea for a simple, easy and filling meal. I had to try it for myself, though I only had bananas at home. Luckily they were far from ripe and resembled the firmness of a plantain. I tweaked his recipe a little bit by adding extra fixings from what I already had in the kitchen. The result: baked banana and ricotta bites! I used leftover ricotta cheese from the lasagna I had made the night before as stuffing and added oats and pistachios to add crunchiness. By the way, if you’re looking for old-fashioned oats and coconut flour for your pantry, Amazon has my favorite brand, Bob’s Red Mill:
Bob’s Red Mill, Organic Old-Fashioned Rolled Oats, 32 ozBob’s Red Mill, Organic Gluten Free Coconut Flour, 16 ozThese little banana bites turned out to be the ideal companion to my afternoon tea. They are delicious, healthy, nutty and pretty filling as a snack. My daughter pointed out that they would be the perfect pre-workout bite. Give it a try and let me know what you think in the comments below! I’m really curious to hear your thoughts on something that has had me hooked for the past week.
Also, you could try this recipe with plantains — but I’ll head back to the lab and figure it out. In the meantime, make your bananas go bAnAnAs!
- Bananas* (not completely ripe) - 2
- Ricotta Cheese - ¼ cup
- Dates - 4 whole
- Pistachios - ⅛ cup
- Coconut Flour - ½ tablespoon
- Old-fashioned oats - ⅓ cup
- Coconut Sugar - 5 tsp
- Water - 4 to 5 tablespoons
- Preheat oven at 350 degrees.
- Peel the bananas and cut them into halves.
- Slice each half lengthwise, creating a slit. Take care not to cut it through to the other end.
- In a bowl, mix ricotta cheese, finely chopped dates and 1 tsp coconut sugar.
- In another bowl, make a thin paste with the coconut flour and water. Add 2 tsp coconut sugar to the mixture and keep it aside. The coconut flour will absorb moisture and thicken quickly. Add more water if it gets too thick.
- Coarsely grind oats and pistachios.
- Stuff the banana pieces with the ricotta cheese mixture.
- Dip each banana piece in the coconut flour paste and then roll it into the oats and pistachios mixture. Make sure the pieces are evenly coated with the mixture.
- Slightly dust the pieces with the remaining coconut sugar.
- Place the pieces on a greased or lined cookie sheet and bake for 10 minutes. Flip them over and bake for 10 minutes until all sides are golden brown.
- Cut each piece into 1” length discs.
- Drizzle with honey, agave, or maple syrup and enjoy!