- 8 firm, ripe bananas
- 2 eggs, beaten
- ¼ cup Sucanat or dehydrated cane juice
- 3 Tbsp. rice flour
- 1 cup shredded coconut
- ¼ cup Butter Flavored EVOO
- 3 Tbsp. each Coconut and Honey Ginger Balsamic Vinegar
Peel bananas and cut in half lengthwise, then in half crosswise. Combine eggs, Sucanat and rice flour; mix well. Dip bananas into egg mixture to coat, then roll in shredded coconut. Heat oil in skillet and sauté bananas for 10 minutes. Top with coconut and honey balsamics. Serve hot!
