I saw this recipe in American Baby magazine and had to try it. Partly because we (oddly enough) had all of the ingredients in the house and partly because I want to use up the leftover marshmallows from camping.
- Spread 1 T. almond butter (peanut butter is fine, too) onto 1 peeled banana, cut lengthwise.
- Sprinkle with 2 T. Rice Krispies.
- Top with 10 mini marshmallows (or 2 big marshmallows, cut in 1/2).
- Press lightly and bring both sides of the banana back together.
- Place in an individual oblong casserole dish and bake for 10-12 minutes at 350.
1 serving: 250 calories, 10g. fat (1 g. sat. fat), 4 g. fiber, 4 g. protein.
I made 3 whole bananas, because there are 3 of us and it was WAY too much. I sliced off bite-sized pieces when it was fresh from the oven and we filled up quick. The kids and I split one banana, then I saved the rest for dessert and everyone in the family got 1/2 a banana. By that time, the marshmallows had cooled a bit and the banana boat could be eaten like a sandwich. Except Kaylin, who pulled out the marshmallow filling like taffy, then scooped out the Rice Krispies and finally licked the almond butter with her fingers while leaving the banana behind. Ah, KIDS!
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3 comments:
Katie,
I am intrigued....what is almond butter? And is it a hard to find item?
Have a great day!
I started eating almond butter when I found Kaylin was allergic to peanuts when she was 4 months old and I was still nursing. She's eaten it ever since, even though her allergy is gone. It's more expensive, but much healthier. I get raw almond butter at Trader Joe's, but I'm sure you can get it at most healthier food stores.
I even know people who make their own, by putting raw almonds in a Vita-mix (those expensive mega-blenders that they sell at Costco).
I will keep my eyes peeled the next time I am out! Thanks! :)
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