Recipe Directions


1. Slice the bananas lengthwise and set on a plate with the flat/cut side up.

2. Spoon the cream over the bananas and top with fruit and nuts.

3. Sprinkle with coconut and serve with the leftover fruit and agave, allowing your guests to drizzle themselves.


4. Blend 8 tablespoons of dried coconut with the water for 30 seconds. Strain through a nut seed bag or mesh metal sieve to produce 3 1/2 – 4 tablespoons of coconut milk.

5. Blend 3 tablespoons coconut milk with the rest of the ingredients in a Magic Bullet using the flat blade or blender until completely smooth.


6. In a small bowl, shift in spices over the agave nectar being sure to stir continually to prevent lumps.

Bees Knees Kitchen's Thoughts

By Bees Knees Kitchen

Here are two versions of a twist on the normal fruit salad, Breakfast Bananas in Berry flavor with Raspberries, Pecans and Lemon Cream, and Tropical flavor with Mango, Macadamia Nuts, and Coconut Cream.

Serve it with Spiced Agave on the side and drizzle right before you eat.

Enjoy these for breakfast, dessert, or make the cream and agave in advance and take it to work for the afternoon sweet tooth cravings!

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