Healthy Fried Bananas With Vegan Whipped Cream

Here is a healthy hybrid of a banana split and Indonesia's Pisang Goreng (fried bananas). Need I say more?


2 ripe bananas, sliced length-wise

2 tablespoons coconut oil

1 teaspoon cinnamon

1 can full-fat coconut milk

1 serving ALOHA Vanilla Protein

2 tablespoons honey

1/4 cup fresh fruit of choice - we used sliced strawberries and cherries


Place your can of coconut milk into the refrigerator to chill overnight.

Before you start whipping your cream, place a large bowl into the fridge to chill for at least 10 minutes.

When you're ready to make the cream, carefully take your can of coconut milk out of the fridge and flip over. Open the can and pour out the liquid at the top into a separate bowl (I save the liquid for my morning smoothies).

Next, scrape out the thickened cream at the bottom of the can and add to your chilled bowl. Beat with a mixer for at least 3-4 minutes. Next add in your protein powder and honey. Continue to mix for another 2 minutes or until it has thickened and creates soft peaks. If your coconut milk didn’t harden, you can still try to whip it into cream because our ALOHA protein powder should help thicken it.

Place your whipped cream in your refrigerator while you fry the bananas.

Bring a skillet to medium heat. Drop 1 tablespoon of the coconut oil in the pan and place the sliced banana on top of it. Fry for 1-2 minutes on each side. Remove the banana from the pan, place on a plate, and repeat with the other tablespoon of oil and banana.

Top the bananas with your whipped cream, cinnamon, and fruit of choice. Enjoy immediately!