Whole 30 Whole30 Apple Cinnamon Mashed Banana Bowl
Warm, fragrant, and naturally sweet, this bowl is the kind of breakfast that feels indulgent without bending a single rule. Ripe bananas get mashed with cinnamon for a creamy, pudding-like base, then topped with coconut oil–sautéed apple that turns tender and lightly golden with hints of nutmeg. A drizzle of almond butter and a handful of chopped walnuts add richness and satisfying crunch, making this feel far more like a treat than a compliant meal. One of the trickier parts of a Whole30 morning is finding something sweet-tasting that doesn't rely on added sugar, syrups, or grain-based ingredients — this bowl solves that entirely with nothing but whole fruit and pantry spices. Every ingredient here is clean and straightforward, so there's no label-reading or second-guessing involved. It comes together in under 15 minutes and makes two servings, which means you can share it or save one for a quick next-day breakfast. That optional pinch of flaky sea salt at the end is a small touch that makes the flavors pop in a surprisingly big way.
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Learn more →Ingredients
2 servings
For the banana base
- 2 ripe bananas
- ¼ tsp ground cinnamon
For the sautéed apple
- 1 medium apple, peeled, cored, and diced into ½-inch pieces
- 1 tsp coconut oil
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
For serving
- 1 tbsp almond butter
- 2 tbsp raw walnuts, roughly chopped
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Place the peeled bananas in two serving bowls and mash each firmly with a fork until mostly smooth with a few small chunks remaining. Stir 1/4 tsp ground cinnamon into the mashed banana.
- 2
Heat the coconut oil in a small skillet over medium heat until shimmering. Add the diced apple, 1/2 tsp ground cinnamon, and nutmeg, and cook, stirring occasionally, for 5–7 minutes until the apple pieces are tender when pierced with a fork and lightly golden at the edges.
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