Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

In a food processor, grind the almonds to a coarse powder. Transfer to a medium saucepan. Add the milk, 1 tablespoon of the honey and the cardamom. Warm over moderate heat. Off the heat, cover and let stand for 20 minutes, then strain. Discard the solids.

Step 2    

In a medium nonstick skillet, warm the remaining 3 tablespoons of honey. Add the bananas and cook over moderately high heat, stirring, for 2 minutes. Scrape into bowls, pour in the warm almond milk and serve with spoons.

Chef's Notes

One Serving 284 cal, 8 gm fat, 1.0 gm saturated fat, 45 gm carb, 3 gm fiber.

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