Christie Connelly’s Banana Breakfast Sushi

Banana Breakfast Sushi

Banana Breakfast Sushi

By: Christie Connelly

A quick, fun and nutritious breakfast that’s packed with protein from the ricotta, peanut butter and almond milk.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 3 tbsp fresh ricotta cheese
  • 1 tbsp peanut butter
  • 1 tbsp honey
  • 4 tbsp almond milk
  • 2 tbsp rolled oats
  • 2 tbsp shredded coconut
  • 1 tbsp chia seeds
  • 2 bananas
  • 2 tbsp sultanas

Method


  • Place ricotta, peanut butter, honey and almond milk in bowl and mash with fork until smooth and combined. Set aside.
  • Place rolled oats, coconut and chia seeds on plate and mix with fingers to combine. Set aside.
  • Peel bananas and spread all over with ricotta mixture using knife. Keep a few tablespoons aside to use later. Lay bananas on plate and roll in oat mixture, pressing gently to coat.
  • Slice into 1cm thick rounds and place on serving plates. Dollop a bit of ricotta mixture on centre of each piece and garnish with a sultana to look like sushi filling.
  • Serve immediately.

  

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Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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