Bananas Foster Wrap

This is not quite your classic bananas foster recipe, but a healthier spin off  that’s quite tasty!  When I eat this, it reminds me of this bananas foster cake that an old coworker always made.  I’ve never been big on cake, but his was to die for!  I always regretted not trying it sooner.  Every time he made it and brought it into work, he’d tell me to get a piece before it’s gone.  I always declined because I didn’t like cake.  When I was pregnant with my daughter, the office threw me a baby shower.  That coworker made his famous cake and I felt obligated to try it.  So good!  I was missing out for so long!  Ever since then, I’ve loved bananas foster!

When I first created this recipe, I wasn’t going for bananas foster.  It was more like “what do I have in this kitchen that I can throw together for a sweet treat?”.  That’s how I come up with a lot of my recipes.  I don’t always know what end result I’m going for when I start.  Most of the ingredients in this recipe are things I always have because I use them in so many AIP recipes.  After I threw this together and tried it, all I thought about was that coworkers cake.  So, that is how it got it’s name even though it doesn’t have rum or brown sugar like that classic.

This is so easy to make.  You can even make the whipped cream and caramel sauce ahead of time to make it even easier to throw together when you want something sweet.

To make the whipped cream, you first need to refrigerate a can of coconut cream at least overnight.  I try to always keep at least one in the fridge so I have it when I need it and don’t have to wait for it to chill.  The cream needs to be solid.  When you open the can, just scoop the solid part from the top.  There will be coconut water in the bottom where it separates.  You can save that for another use.  It works great for smoothies.  Next, you beat the cream until it’s fluffy with an electric mixer.  Then, add the cinnamon, vanilla power and maple syrup and beat just until combined.  I use a stainless steel bowl that I chill in the freezer first.  This keeps the cream nice and cold while you’re whipping it.  Once it’s all mixed up, put it in the fridge until you’re ready to use it.

Next is the caramel sauce.  I have to force myself not to eat the whole thing with a spoon.  It’s so good!  First, bring the maple syrup to a boil over medium-low heat.  Then, add the coconut butter, coconut milk and salt.  Boil for about 5 more minutes or until the coconut butter is completely melted and the sauce starts to thicken.  It will thicken more as it cools.

For the bananas, melt the coconut oil in a skillet over medium heat.  Then, add the sliced bananas and cinnamon.  Sauté them until they’re golden brown on both sides.  Then, let them cool slightly before making your wrap.  Otherwise, they will melt the whipped cream and it will be super messy to eat.

To put it all together, just scoop some whipped cream onto the wrap, then layer the bananas and drizzle with caramel.  Then, roll it up and enjoy!

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5 from 2 votes

Bananas Foster Wrap

Not quite your classic bananas foster, but a healthier spin off that’s quite tasty!

Course Dessert

Keyword AIP desserts, Paleo desserts

Servings 1

Author Jacqueline Martin

Ingredients

• 1 Coconut wrap

Caramel Sauce

• 1/4 Cup Pure maple syrup
• 1/4 Cup Coconut milk
• 1/2 Tbsp Coconut butter
• 1/4 Tsp Pink Himalayan sea salt

Whipped Cream

• 1 Can Coconut cream Refrigerated overnight
• 1/4 Tsp Vanilla powder
• 1/4 Tsp Cinnamon
• 1/2 Tsp Pure maple syrup

Bananas

• 1 Banana Sliced
• 1 Tbsp Coconut oil
• 1/4 Tsp Cinnamon

Instructions

Whipped Cream

• Scrape solid part of coconut cream off the top of the can and add to chilled mixing bowl.
• Whip with mixer until fluffy.
• Add vanilla, cinnamon and maple syrup and mix just until blended.
• Store in refrigerator until ready to use.

Caramel Sauce

• Add maple syrup to small saucepan and bring to boil over medium-low heat.  
• Add coconut milk, coconut butter and salt.
• Boil about 5 minutes or until coconut butter is completely melted and sauce thickens slightly.
• Pour in a mason jar and allow to cool slightly while you prepare the other ingredients.

Bananas

• Melt coconut oil in skillet over medium heat.
• Add bananas and sprinkle with cinnamon.
• Sautée the bananas until golden brown, flipping to brown both sides.

Assembly

• Scoop a few spoonfuls of whipped cream onto coconut wrap.
• Spread sautéed bananas on top of whipped cream, then drizzle with caramel sauce.
• Roll up and enjoy.

Notes

**There will be more caramel sauce and whipped cream than needed for one wrap.  So, you can either make more bananas to share with others or you can save them for another use.  

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