Low Fat Bananada
Experience a guilt-free indulgence with our Low Fat Bananada, a vibrant twist on the classic Brazilian treat. Made with naturally sweet ripe bananas, a splash of zesty lemon juice, and a hint of aromatic cinnamon, this recipe transforms simple pantry staples into a thick, chewy fruit paste bursting with flavor. Sweetened naturally with honey and balanced with a touch of salt, this healthier alternative is low in fat yet rich in texture and taste. Perfect for snacking or gifting, the Bananada squares are easy to make with minimal prep time and require just one saucepan for effortless cleanup. Whether enjoyed on their own or paired with coffee or tea, this all-natural treat is a wholesome delight you can enjoy all week long.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large ripe bananas
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Peel the bananas and slice them into thin rounds, about 1/4 inch thick.
Place the banana slices in a medium-sized saucepan over medium heat.
Add the lemon juice and stir to combine. The lemon juice will prevent the bananas from darkening too much as they cook.
Add the honey, cinnamon, and salt to the saucepan. Stir everything together until well combined.
Cook the mixture over medium heat, stirring occasionally, for about 10 minutes or until the bananas start to soften and break down.
Once the bananas begin to resemble a thick, chunky puree, reduce the heat to low.
Continue to cook, stirring frequently to prevent sticking, until the mixture becomes a thick paste. This will take about 70-80 minutes.
When the mixture is thick enough to hold together and pulls away from the sides of the pan while stirring, remove it from heat and allow it to cool slightly.
Line an 8x8 inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bananada out later.
Transfer the banana mixture to the prepared baking dish and spread it out evenly using a spatula.
Allow the bananada to cool completely in the dish before lifting it out using the parchment paper.
Once cooled, cut the bananada into squares or rectangles, then serve or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 101.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
