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Banana Sushi Rolls
Zahra

Banana Sushi Rolls

Quick banana “sushi” slices coated in nut butter and crunchy toppings, chilled briefly so they slice cleanly and travel well.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large bananas ripe but firm
  • 1/3 cup creamy peanut butter or almond butter
  • 2 tbsp chocolate hazelnut spread optional
  • 1 tsp honey optional
  • 1/2 cup granola crushed slightly
  • 1/4 cup shredded coconut unsweetened
  • 2 tbsp mini chocolate chips
  • 2 tbsp chopped nuts finely chopped
  • 1 tbsp chia seeds optional

Equipment

  • Cutting board
  • Sharp knife
  • Parchment paper or plastic wrap
  • Plate or shallow dish
  • Freezer

Method
 

  1. Prep your toppings on plates or shallow dishes, and line a work surface with parchment or plastic wrap.
  2. Peel the bananas and pat dry so the spread sticks well.
  3. Coat each banana evenly with peanut butter, or use chocolate hazelnut spread for one banana if desired.
  4. Roll the coated bananas in toppings, pressing lightly so they adhere.
  5. Wrap tightly and freeze for 20 to 30 minutes until firm.
  6. Slice into 3/4-inch pieces with a sharp knife, wiping the blade between cuts for clean edges.

Notes

  • Chilling is the key to clean slices and toppings that stay put.
  • Use ripe but firm bananas, very soft bananas tend to bend and smear.
  • Store sliced rolls in the fridge up to 24 hours, but they are best the same day.