Bananas for Sushi

Transform fresh fruit and toppings into totally irresistible “sushi” rolls.

Supplies:

• 2 ripe but firm bananas
• ½ cup of your favorite nut, sunflower or cookie butter
• Desired toppings: shredded coconut, mini chocolate chips, colorful sprinkles, crushed granola, chopped nuts (or gluten-free toppings, or dairy-free chocolate for vegan rolls)

How-to:

1. Prep the base. Peel the bananas and trim the ends to create perfectly cylindrical shapes. (Enjoy the end pieces as a little snack!) Cover each banana with a generous layer of nut, sunflower or cookie butter. Don’t be shy — this is what helps the toppings stick.

2. Roll and create. Place your desired toppings on separate plates. Roll the coated bananas in whatever combinations you choose, like coconut-chocolate chip for a tropical twist or granola-nut for a protein-packed crunch.

3. Chill to perfection. Place the finished bananas on a parchment paper-lined plate and freeze 15–20 minutes. This firms them up just enough to make clean cuts.

4. Slice like a pro. Use a sharp knife to slice the bananas into 1-inch “sushi” pieces. Wipe the knife clean between cuts for picture-perfect rolls.

5. Style and serve. Arrange the banana sushi on a plate, mixing and matching the different topping combinations for a colorful presentation. Serve with chopsticks and small dishes of honey or chocolate sauce as “soy sauce.”