Name: Banana Sushi
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 4 servings
Cuisine: American

From the Cook

1/3

Warning0 allergens identified

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Cut the bananas into 1 1/2-2 inch pieces, roll in almond butter OR whipped cream cheese and roll in any desired coating.

Feel free to use other ingredients you have on hand as well!

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Freeze Bananas for Perfect Rolling 🍌
Chill banana halves in the freezer for 30-45 minutes before coating to prevent them from becoming too soft and mushy when rolling in spreads and toppings.
Create a Coating Assembly Line 🎨
Arrange all your coating ingredients (cinnamon sugar, chocolate, coconut, cereal, chia seeds) in separate shallow bowls in a row for efficient, mess-free rolling and maximum ingredient adhesion.
Warm Chocolate for Better Adhesion 🍫
Slightly warm your chocolate coating (not hot) to create a thin, sticky layer that helps all toppings stick securely without making the banana soggy.
Double-Spread Technique for Texture 🧈
Apply a thin base layer of cream cheese or almond butter first, then add your second spread on top to create better grip for dry toppings like cereal and coconut.
Slice Right Before Serving ✂️
Cut your rolled banana sushi into pieces just before serving to prevent the exposed banana from oxidizing and browning while maintaining the integrity of your coatings.