Cinnamon Smattered Green Cooking Bananas

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, REFINED SUGAR FREE, PALEO, VEGAN, LOW FODMAP, AIP

This simple snack is perfect when the mid-afternoon hungries hit.  It also makes a lovely satisfying breakfast or light lunch.
We enjoy it topped with fresh berries and a lovely big dollop of almond butter.  I can also highly recommend this topped with diced mango and a greedy splodge of coconut yoghurt.
Enjoy!

Recipe (serves 2)
2 green cooking bananas*
1 tsp cinnamon
2 tsp coconut sugar**
Coconut oil

*Please take note, you cannot substitute regular yellow bananas in this recipe.  They must be GREEN cooking bananas.  I source mine from my local Asian Supermarket.
**if you don’t tolerate coconut sugar feel free to substitute brown sugar, maple sugar, or palm sugar.

Method
Using a sharp knife carefully cut the skin off your green cooking bananas (as you would cut the skin off a plantain) and slice into thin medallions (approximately 3mm thick).
Now heat your frying pan with a generous spoonful of coconut oil over a medium heat.
Next evenly place your sliced bananas over the base of your frying pan, cooking on each side until they soften and develop the consistency of cooked white potato (approximately 5 minutes per side).
Add more coconut oil while cooking if your bananas begin to stick to the base of the pan or appear dry.
Once your bananas are well cooked turn off the heat and toss through the cinnamon and coconut sugar.
Finally serve your toasty green bananas into bowls and garnish with your desired toppings.  Enjoy!