Ingredients
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For the Filling:
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3 ripe (but not too soft) plantains, sliced into rounds about 1/4 inch thick
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1 cup pitted medjool dates, roughly chopped
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1/4 cup unsweetened shredded coconut flakes
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1/4 cup rolled oats
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1/4 cup raw sunflower seeds
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1/4 cup raw cashew pieces
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1/4 cup creamy peanut butter
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1 tbsp maple syrup
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1 tbsp arrowroot powder
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1 tsp vanilla extract
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Salt and pepper to taste
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For the Topping:
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1/4 cup roasted salted peanuts, roughly chopped
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1 tbsp sesame oil
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1 tbsp soy sauce
Directions
Sub_title: Delicious, Kid-Friendly, and Gluten-Free Snack Idea for Any Occasion!
Description: Inspired by the popular Filipino street food, banana boats are now given a healthier and more exciting twist with this vegan version! Packed with sweetness from medjool dates and savory goodness from roasted peanuts, this gluten-free snack is perfect for kids and adults alike. Plus, it’s easy to prepare and made with only a few simple ingredients. Give them a try today and enjoy the delicious combination of textures and flavors!
Ingredients:
For the Filling:
* 3 ripe (but not too soft) plantains, sliced into rounds about 1/4 inch thick
* 1 cup pitted medjool dates, roughly chopped
* 1/4 cup unsweetened shredded coconut flakes
* 1/4 cup rolled oats
* 1/4 cup raw sunflower seeds
* 1/4 cup raw cashew pieces
* 1/4 cup creamy peanut butter
* 1 tbsp maple syrup
* 1 tbsp arrowroot powder
* 1 tsp vanilla extract
* Salt and pepper to taste
For the Topping:
* 1/4 cup roasted salted peanuts, roughly chopped
* 1 tbsp sesame oil
* 1 tbsp soy sauce
Instructions:
1. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. For the filling: In a food processor, combine the sliced plantain, dates, shredded coconut, oats, sunflower seeds, cashews, peanut butter, maple syrup, arrowroot powder, vanilla extract, and salt and pepper to taste. Process until well combined and smooth. Set aside.
3. Place the roasted peanuts in a small bowl and toss with the sesame oil and soy sauce. Set aside as a topping.
4. Transfer the prepared filling mixture to a separate bowl.
5. Scoop out the flesh of each plantain half, leaving a 1/4-inch border around the edges. You should have enough filling for about 10-12 pieces. If you need more filling, simply double or triple the recipe.
6. Divide the filling among the hollowed-out plantain halves. Smooth the top surface with a spoon and pack tightly.
7. Place the filled plantain boat halves on the prepared baking sheet. Sprinkle the reserved peanut topping evenly over the boats.
8. Bake for 15-20 minutes or until the peanut topping is lightly golden brown and the filling is hot and bubbling. Serve warm.
Note: This recipe can also be prepared without using the oven. Simply place the stuffed plantain halves in a blender or food processor and process until smooth. Then, transfer to a freezer-safe container and freeze for at least 3 hours or until firm. Once frozen, remove from the container and store in an airtight baggie. Enjoy as a refreshing treat anytime!
Difficulty Level: Easy
Serving Size: 1 serving = 1/2 a stuffed plantain boat
Calories per serving: approximately 190 calories
Total Time Needed: 30 minutes + preparation time
Steps
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1
Done
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Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper. |
|
2
Done
|
For the filling: In a food processor, combine the sliced plantain, dates, shredded coconut, oats, sunflower seeds, cashews, peanut butter, maple syrup, arrowroot powder, vanilla extract, and salt and pepper to taste. Process until well combined and smooth. Set aside. |
|
3
Done
|
Place the roasted peanuts in a small bowl and toss with the sesame oil and soy sauce. Set aside as a topping. |
|
4
Done
|
Transfer the prepared filling mixture to a separate bowl. |
|
5
Done
|
Scoop out the flesh of each plantain half, leaving a 1/4-inch border around the edges. You should have enough filling for about 10-12 pieces. If you need more filling, simply double or triple the recipe. |
|
6
Done
|
Divide the filling among the hollowed-out plantain halves. Smooth the top surface with a spoon and pack tightly. |
|
7
Done
|
Place the filled plantain boat halves on the prepared baking sheet. Sprinkle the reserved peanut topping evenly over the boats. |
|
8
Done
|
Bake for 15-20 minutes or until the peanut topping is lightly golden brown and the filling is hot and bubbling. Serve warm. Note: This recipe can also be prepared without using the oven. Simply place the stuffed plantain halves in a blender or food processor and process until smooth. Then, transfer to a freezer-safe container and freeze for at least 3 hours or until firm. Once frozen, remove from the container and store in an airtight baggie. Enjoy as a refreshing treat anytime! Difficulty Level: Easy Serving Size: 1 serving = 1/2 a stuffed plantain boat Calories per serving: approximately 190 calories Total Time Needed: 30 minutes + preparation time |
