Cardamom and Lime Bananas with vanilla yoghurt

This fabulous recipe can be made in minutes, and is best served directly from the pan. The combination of creamy bananas and zesty lime, with the warmth of the cardamom is sure to satisfy even the fussiest dessert lover!

Serves 2

Prep Time: 5 minutes

Cooking Time: 15 minutes

Wheat Free, Gluten Free, Vegetarian

Ingredients

2 tbsp Natural Yoghurt
1 Vanilla Pod
1 tsp coconut oil
2 bananas, peeled and sliced in half lengthways
1 tsp coconut oil
Seeds from 2 cardamom pods, crushed
20g flaked almonds
Juice and zest of 1 lime
2 tablespoons honey

Jennifers Tips

There are some really good ready-made vanilla yoghurts available, which are a great option if you’re short on time. Look for ones which use the bare minimum of ingredients – no stabilisers, enhancers or other nasties!

Photo and recipe taken from The Balance Diet Cookbook.

Preparation

Put your yoghurt into a bowl. Slice your vanilla pod in half and with a knife careful run the knife down the inside of the vanilla pod removing the little black seeds. Mix the seeds into the yoghurt.
In a non-stick frying pan, heat the coconut oil. When it starts to bubble, add the bananas and cook until the undersides are golden. Turn and cook the other side.
Transfer the cooked bananas to the 2 warmed individual serving dishes.
In the same pan, add the coconut oil and crushed cardamom seeds
Then add the flaked almonds and cook for 1 minute.
Stir in the lime juice, zest and honey.
Cook, stirring, until the mixture is smooth and bubbling.

To Serve

Pour the sauce over the banana, dollop the yoghurt on the side and eat immediately.