Air Fryer Bananas are the latest trend going around with the recipe crowd on social media . . . and I can see why this banana dessert recipe is so “a-peeling.” LOL! In minutes, you can make an amazing banana dessert that cooks right in the skin, has almost no prep or clean-up, can be scaled up easily depending on the size and appetite of your crowd, and is incredibly delicious.
When my kids were little, we used to frequently grill banana “boats” in foil and this air fryer banana recipe seemed like a similar concept to me!
I decided to dress up my version of Air Fryer Bananas with a crumbled topping (reminiscent of a fruit crisp topping) but with the vibe of a comforting homemade oatmeal cookie!
The banana flesh softens quickly in the air fryer into a spoonable delight, and the buttery topping with oats, raisins and pecans browns up into a yummy crust.
Air Fryer Bananas are so EASY to make!
An Air Fryer Banana with Oatmeal Cookie Crumble Topping is ah-mazing served warm, as is – or pair up with something creamy like Greek yogurt, ice cream, or cottage cheese blended with a few drops of stevia.
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P.S. I use the Omni Plus XL Air Fryer Toaster Oven from Instant Pot — it’s like a little oven for my countertop — it broils, roasts, bakes air-frys and more plus I love the larger capacity and how the door and shelves work similar to my traditional oven set up. It’s just easy!
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Air Fryer Banana with Oatmeal Cookie Crumble Topping
Prep Time
2mins
Cook Time
8mins
Total Time
10mins
Quick, easy and absolutely delicious, this simple dessert recipe features a banana air-fryed right in the it's skin. A healthier option for dessert — serve with Greek yogurt for extra "a-peel"!
Course:
Dessert, Snack
Keyword:
air fryer, banana, dessert
Servings: 2servings
Ingredients
1large banana
1 ½Tbsp.buttermelted
1/8tspground cinnamon
1Tbsp.coconut sugardate sugar or brown sugar
2Tbsprolled oats
2Tbspgluten-free baking blend
1Tbspchopped raisins
1Tbspchopped pecans
Toppings of choice
Instructions
Pre-heat air-fryer to 350F .
Slice banana in half crosswise and place in basket.
In small bowl, mix up remaining ingredients (except toppings) into a “dough” and press onto each half of banana. Cook in air-fryer for about 5 to 8 minutes or until top golden brown.
Serve hot with toppings of choice like whipped cream, ice cream, yogurt or whatever pleases you.
March is National Nutrition Month. It’s a great time to become better informed about your food choices and make any tweaks necessary to support healthful eating that fuels your body and goals.
For example, my goal is to eat a balanced diet rich in lean proteins, fruits and veggies, and whole-grain carbs to give me enough energy to perform my runs and workouts along with the proper nutrients to recover quickly. I like making homemade meals, but often convenience is king. However, I’m not willing to scrap my nourishing meals for takeout, so I keep my pantry stocked with quality convenience foods, condiments and better-for-me snacks to help ensure success.
Nutritious Pantry Staples for Quick Meals & Snacks
Coconut Secret Coconut Aminos are a lower sodium, soy-free way to add flavor!
Coconut Aminos: One of my must-have pantry staples is Organic Coconut Aminos from Coconut Secret. For those of you who don’t do soy products or are being mindful of salt consumption, this soy sauce alternative really delivers that slightly sweet yet savory punch of umami you crave from a condiment. Made from hand-harvested, naturally fermented organic coconut blossoms, the only other ingredient in Coconut Aminos, is just a hint of sea salt. Coconut Aminos has 72% less sodium than the leading soy sauce brand. It’s also gluten-free, msg-free, has no added sugar, and is Whole30 approved. A 1:1 ratio soy sauce replacement, I use Organic Coconut Aminos in so many ways including in my ramen bowls, in marinades and glazes for grilling and oven roasting, and in veggie skillets.
I love how Might Sesame Co. Tahini comes in a squirt bottle – so convenient!
Tahini: It’s amazing what kind of amazingly flavorful dishes you can create in a flash with a bottle ofMighty Sesame Organic Tahini.If you’re not familiar with tahini, it’s a creamy product made from sesame seeds. The squeeze-bottle on the Mighty Sesame Harissa Tahini is SO CONVENIENT and VERSATILE — it’s shelf-stable, always creamy, always drizzle-ready and is kicked up with a little bit of roasted chili pepper! There is no gunky stirring and spooning from a jar like I’ve persevered with other tahini brands. Perfect to drizzle on salads, grain bowls, tacos and raw veggie snacking for a boost of flavor, healthy fats and extra protein (7g per serving). Suitable for vegan, glute-free, dairy-free, kosher, and halal diets.
Oh, hello! Wholesome whole grains in 60 seconds with Minute rice cups!
Pre-Cooked Grains: Keeping shelf-stable, pre-cooked grains (like rice and quinoa) in the pantry allows for quick, creative meal-making on even the busiest nights. I’ve stocked up with Minute rice cups, they are easily made in the microwave in about 60 seconds, perfectly portioned so I don’t overeat, and feature just quality rice – no weird chemicals, harmful ingredients, or weird processing methods. Even the plastic cups are BPA-free and can be recycled. TheMinute Basmati microwavable rice cupsoffer that nutty, aromatic rice experience that’s hard to resist and Minute Brown Rice & Quinoa microwavable rice cupshave a delightful texture with chewy brown rice and crunchy quinoa. Both are non-GMO, preservative-free, MSG-free, gluten-free, cholesterol-free and suitable for vegan and vegetarian diets. These easy rice cups are a smart and simple way to add the beneficial nutrients, like fiber from whole grains, into your busy lifestyle.
Yes, please! Nutiva Hazelnut Spread with 40% less sugar than the leading brand.
Nut-based Spreads: Naturally, almond butter, cashew butter and peanut butter are always stocked in my pantry – -but sometimes something chocolatey can really sooth that sweet tooth! When cravings hit, I grab a jar of Nutiva Organic Classic Hazelnut Spread from the pantry. It’s creamy, it’s decadent-tasting, it’s delicious all while being a product I can feel good about eating. Not only does it have 40-percent less sugar that the leading brand (that’s huge!), it’s non-GMO, suitable for vegan diets and the hazelnuts are harvested in a way that is rainforest and orangutan safe. My favorite ways to enjoy this vegan nutella -like spread is to smear it on whole-grain toast, drizzle on my oatmeal, or use as a dip for fruit!
The first rule of game night is to always have nuts nearby! RECIPE 33 infused almonds keep my hands neat and are yummy to eat!
Nuts: I LOVE nuts, especially almonds! They store so well in the pantry and are a good source of grab-and-go nutrients including fiber, protein, vitamin e and more. A favorite brand is RECIPE 33 infused almonds,not only for the inherent benefits of nuts, but also because the are flavored yet mess free! A proprietary, small-batch process takes real ingredients to infuse flavor into each almond without artificial flavors or additives. The result is an amazingly flavorful snack that leaves no messy, oily, sticky or other unwanted residue on your hands. These mess free almonds are so perfect for squashing hunger when out and about (I keep a bag in my purse), on salads and other recipes, or for charcuterie boards! Save $2 on any 4-ounce infused almond bag with code Try RECIPE33. SHOP HERE
Mendiant is the French word for scraps of chocolate, melted and sprinkled with bits of dried fruit and nuts, typically served around Christmas. Derived from the Latin root for “begging” and I know my whole family gobbled the up and was begging for more!
Ridiculously easy and taste amazing, but Mendiants are a lifesaver when you need a last-minute treat to serve, give as a hostess gift, or food gift for the chocolate-lover . . . but have almost nothing in the pantry.
Use traditional or sugar-free dark chocolate chips.
All you need for this easy chocolate candy recipes is a 12 oz. package of dark chocolate chips (use sugar-free chocolate chips for a low-carb chocolate candy recipe) and a variety of toppings that you likely already have stashed away.
Use up whatever little “bits” of dried fruit, nuts and extras you have in the pantry!
My Mendiants were topped with a variety of eight simple ingredients swiped from my pantry – not much of anything is needed, just a tablespoon or so of each. I used chopped nuts like pecans, Marcona almonds, and pistachios; chopped dried apricots, cherries and apples; and even had toasted quinoa and coconut for sprinkling. Any other kind of nut, seed or dried fruit also works.
Plus, try cacao nibs, dried citrus peels, coarse salt sprinkles, crushed coffee beans and whatever else you think pairs well with chocolate. If you are making keto mendiant, then nuts, seeds and spices will be your best picks paired with sugar-free chocolate chips.
Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.
Add the toppings while the chocolate is still gooey.
Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.
While mendiant chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired. Makes approximately 24 fruit and nut studded chocolate coins.
Mendiant – Dried Fruit and Nut Chocolate Candy (Low Carb / Keto Option)
Prep Time
15mins
cooling
30mins
Total Time
45mins
Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.
Course:
Dessert
Cuisine:
French
Keyword:
candy, chocolate, christmas, holiday
Servings: 24pieces
Ingredients
12 ouncesdark chocolate chipstraditional or sugar-free
1 to 2Tbsp EACH of 6 to 10 toppings like: nuts, seeds, dried fruits, toasted quinoa, chia seeds, cacao nibs, citrus peel, even pretzels or potato chips. Chop, crush or dice until everything small-sized for topping
Instructions
Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.
Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.
While chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired.
Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!
Ready in under 30 minutes from mixing up to munching down! So, let’s get going!
The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!
First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.
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Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.
Portion dough into approximate 2 Tablespoon balls.
While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!
Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.
Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.
Low Carb Pumpkin Spice Latte Cookies (gluten-free)
Prep Time
10mins
Total Time
25mins
Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!
Servings: 20cookies
Calories: 183kcal
Ingredients
1/4 cup salted butter
1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups almond flour
1 cup gluten-free baking blend1:1 cup equivalency or additional almond flour
Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
In large bowl, beat together the butter and sweetener, until creamy
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
Use bottom of a glass to flatten cookies to about 1/4 inch thick.
Bake approximately 15, until set and turning lightly golden brown at edges.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
Nom, nom, No-bake Chocolate Cashew Oat Bars! In the summer, I’m always looking for a chocolate treat that doesn’t require me to turn on the oven and won’t melt in my hot hands. Chocolate lovers and cashew lovers alike will love to chill out with these easy-make homemade granola bars that are a simple as mixing, mashing into a loaf pan and the sticking in the fridge for a few minutes before cutting.
Many similar cashew chocolate oat bar recipes use ingredients such as honey, maple syrup or pureed dates to sweeten and bind them – absolutely nothing wrong with that, those are smart options to sugar. However, in an effort to moderate the carbohydrates (but still keep a few from the oats for energy), I use various substitutes like a sugar-free honey alternative and monk fruit – this help me keep the carbs to just 14g per bar. Low carb treats not your thing? Then feel free to swap back in the traditional sugar ingredients – the recipe will turn out just as well, just the macros will be different.
I also add unflavored collagen powder to my bowl, to add a boost of protein and to provide extra nourishment for overall wellness (and my arthritic joints). I’ve used the Great Lakes Wellness brand for several years and have been really happy with the results – you should check them out and use THEFITFORK10OFF if you need a discount
Each batch of these No-bake Chocolate Cashew Oat Bars makes 12 bars and for 162 calories each, offers about 7.5g protein per bar with 10g fat and only 14g carbs. These are also gluten-free chocolate cashew oat bars, if that is a concern.
Disclaimer: this post contains affiliate links. I receive a small commission from sales, however price to you remains the same.
save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
A delicious, nourishing snack! These NO-BAKE bars come together quickly to satisfy hunger pains! Made with sugar alternatives to moderate carbs. Gluten free.
1/3cupsugar-free honey substitutemay use regular honey
1cupoat flour
1cupold fashioned rolled oats
3tbspcocoa powder
4tbspunflavored collagenmay use another protein powder
½cupchopped cashews
3tbspgranulated monk fruit sweetenermay use a different sugar substitute
½tspsalt
Instructions
In a large mixing bowl, melted coconut oil and honey alternative. In another bowl, toss together oat flour, rolled oats, cocoa powder, collagen powder, sugar alternative, chopped cashews and salt. Pour dry ingredients into wet ingredients, stir together with spatula. Mixture should look like cookie dough. Press mixture into 9×5”-ish loaf pan and use clean hands to smash down and flatten smooth on top. Place pan in the freezer for 30 minutes to firm up before slicing into 12 bars. Store in fridge.