Recipe: Loaded Baked Banana Boats

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Loaded Baked Banana Boats
{gluten/dairy/soy/corn/tomato/potato/egg/coconut free}

Adapted from Ditch The Wheat’s Baked Banana Split recipe.

I was in the mood for a quick sweet snack that my son could help out with since he likes working with me in the kitchen. I found Ditch The Wheat’s recipe, and adapted it to make something totally delicious that hit the spot. My son and I had a lot of fun putting them together. He got to pick which toppings he wanted on his banana boat, and then waited in anticipation while it baked. They turned out great!

Listed below are the ingredients for one banana boat, which is enough for one large serving or two smaller servings. Keep in mind, the banana will shrink a little bit.

1 banana
4 tablespoons chocolate-hazelnut spread (I used Justin’s Nut Butter)
2 tablespoons raspberries – frozen or fresh, doesn’t matter
2 tablespoons almond slivers (pecans would taste good too)
2 teaspoons Lil’ Shuga! – Organic Stevia-Sugarcane Syrup
Aluminum foil and parchment paper

The nuts give the banana boat a nice crunch, while the Lil’ Shuga! cuts some of the tartness of the raspberries.

Making It:

  1. Cut a piece of aluminum foil and a piece of parchment paper, both twice as big as a banana. Layer the parchment paper on top of the aluminum foil.
  2. Slice banana in half, length-wise, so that you have two long strips of banana, each one having a flat side. Place the banana slices on the parchment paper.
  3. Spread chocolate-hazelnut spread on the flat sides of the banana – two tablespoons on each side.
  4. Spread out the raspberries and almond slivers, using the chocolate-hazelnut spread as a glue to help them stay in place. 1 tablespoon of both on each side.
  5. Drizzle the Lil’ Shuga over the banana slices, 1 teaspoon on each side.
  6. Carefully pull up the parchment paper and aluminum foil as if you were making a tent over the banana. Fold the aluminum foil all the way around so that the banana is sealed in.
  7. Bake at 325 degrees for about 15-20 minutes.

Hey Shuga! and Lil’ Shuga! are non-GMO, organic, gluten-free, kosher, and vegan. They are thick liquid sweeteners that can be used in place of granulated sugar, honey, agave, and maple syrup. Hey Shuga! is organic sugar cane syrup. Lil’ Shuga! is an organic syrup blend combination of cane sugar and pure Stevia. They are both sweet, but not overpowering, and are low in calories. They are both great in baking, as a topping for fruit or yogurt, in smoothies, and in hot or cold drinks (hot chocolate, coffee, tea, etc).

When using either of these in recipes, here are some conversion tips…

Granulated Sugar to Caribbean Liquid Sugar Conversion Info:

1 Cup White Sugar = 2/3 Cup Hey Shuga! or 1/3 Cup Lil’ Shuga!
Reduce other liquids slightly from 1/4 to 1/3 cup.

1 Cup Brown Sugar = 2/3 Cup Hey Shuga! or 1/3 Cup Lil’ Shuga!
Reduce other liquids by 1/4 cup because brown sugar has a higher moisture content than white sugar.

Reduced Baking Time: Caribbean Liquid Sugar encourages baked items to brown more quickly, so reduce oven temperatures by 25°F or decrease baking time by 30%.

Disclaimer: This is a sponsored review. Please note that the opinions expressed are my own and have not been influenced by outside sources of any kind. Also note that this post may contain affiliate links. Please use due diligence when making any purchase decisions.


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