“I’M NOT SO SURE…”
You might be saying, “Banana eggs?! This girl is wild.” The combination of banana and eggs may sound a little funny, but once you try these sweet and delicious banana eggs, you will be thanking me later!
The trick to making banana eggs is to use a super ripe banana. When the banana is really ripe, that’s when it is the sweetest. This sweetness will basically overtake the taste of the eggs to leave you with a delicious and filling sweet breakfast.
ONLY THREE INGREDIENTS
The only ingredients I use to make banana eggs are banana, eggs, and cinnamon. In the fall, I like to sub the cinnamon with pumpkin pie spice. With only three ingredients, this dish is fully paleo, gluten free, dairy free, and sugar free.
If you’re wondering if this dish is Whole30 compliant, here’s what I have to say: I don’t eat these while I am on a round. To me, this dish is so sweet and not totally in the spirit of Whole30. I do love having them in my food freedom, though!
GIVE THEM A TRY!
I would love to hear if you have tried this recipe out. Let me know in the comments what you think!
Banana Eggs Recipe (Paleo, Gluten Free, Dairy Free)
- ½ banana
- 2 eggs
- ¼ tsp cinnamon
- Mash the banana in a small mixing bowl using a fork. Add eggs and cinnamon and whisk together.
- Melt coconut oil on the stove over medium-low heat. Scramble the egg mixture as you normally would for scrambled eggs.
- Finish with your favorite toppings like cinnamon snickerdoodle nut butter, maple syrup, blueberries, strawberries, or shredded coconut. Enjoy!