Banana Coconut Crunch with "The Perfect Snaque"
This dessert has become a favorite in our house for its ease and taste, not to mention health appeal. I often make enough to have leftovers for a speedy breakfast or lunch the next day, topping with a spoonful of Greek yogurt.

Yields 2-4 servings.


  • 3 bananas (not too ripe)
  • 1/4 cup (2 ounces) packed brown sugar
  • 2/3 cup Coconut Almond Crunch Snaque Mix (Apple Quinoa and Cinnamon Apple Crunch are also delicious)
  • Optional: shredded coconut, Greek yogurt for serving


  1. Preheat the oven to 425 degrees F. Lightly grease a baking dish. An 8×8 square dish or 9-inch pie plate work well. Feel free to adjust the recipe depending on how many bananas you want to use. (Keep in mind that the leftovers are fabulous!)
  2. Slice the bananas into thick rounds (1/2-3/4-inch) and evenly distribute over the bottom of the baking dish.
  3. Sprinkle the brown sugar evenly over the top, and then sprinkle the Snaque mix evenly over all. If desired, add a light coating of flaked coconut over the top (sweetened or unsweetened, according to preference).
  4. Bake for 10-15 minutes or until the brown sugar is melted and the bananas are beginning to caramelize but still have a hint of firmness.
  5. Enjoy warm, as is, or with a dollop of Greek yogurt.

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