1 large ripe banana, sliced in half and then slice again lengthwise (you will have 4 pieces)
1 tbsp organic salted butter
1 tbsp real maple syrup
Heat butter in a skillet over medium heat until melted. Add bananas and turn up to medium-high and cook on both sides until they are golden brown. Transfer to a plate and drizzle with maple syrup. Top with a scoop of homemade vanilla bean frozen yogurt (see recipe below).
Ingredients (for the frozen yogurt):
1 cup whole organic milk
2 cups plain whole milk yogurt (you can use Greek yogurt-it will have a more tart flavor but a higher protein count, I go for Greek)
1/4 cup Stevia in the Raw brand granulated stevia
3 tbsp light amber agave nectar or maple syrup
1 tsp real vanilla extract
1 vanilla bean
Slice the vanilla bean lengthwise and scrape all seeds into a mixing bowl. Add all other ingredients and whisk until thoroughly mixed. Pour into an ice cream maker and freeze according to manufacturer’s instructions. I prefer this in soft-serve form right out of the ice cream maker. The taste and texture is best served immediately. You can transfer to a covered container and freeze up to 2 hours.