Glazed Pecan Bananas

non-veg non-veg Gluten Free | Grain Free | Naturally Sweetened | Low GI

Banana (Under-Ripe) 1 Small (Cut In Discs) <50 Low
Agave Nectar or Honey 2 Tsp <20 Very Low
Pecans ½ Cup (Chopped) <20 Very Low
Butter (Unsalted) 2 Tsp <15 Very Low

Note: All ingredients used should be organic, free from pesticides and Non-GMO.



  • Preheat the oven to 425 degrees, have ready a roasting pan.
  • Peel and slice the banana into 1″ thick slices, and scatter them on the roasting pan, not touching.
  • Melt the butter, and drizzle it on top of the bananas. Sprinkle on some salt. Toss to coat, and then redistribute on the pan in a single layer, not touching.
  • Roast for 20 minutes.
  • Flip with tongs, and roast for another 20 minutes.
  • The bananas are done when they’re golden brown and crisp, and the insides are light and fluffy.
  • To make the sauce: bring the agave nectar to a boil in a small sauce pan.
  • Add the pecans.
  • Pour the sauce over the bananas and serve.


Nutritional Chart (Nutrients/Serving)

Energy (Kcal) Protein (Grams) Carbohydrates (Grams) Fats (Grams)
214 1.5 22 22


Nutritional Comments: Strict instructions: This recipe is not meant to be eaten on daily or weekly basis, save these delicious sweet discs for those days when you cannot move forward without tasting something sweet. Always remember choose your carbohydrates very wisely, they should not be simple sugars which go and accumulate as fat in unwanted areas of your body- they should be balanced sources of micronutrients like potassium and magnesium which is present in bananas (under-ripe), sweet potatoes, tubers and vegetables helping the body metabolize the carbs instead of directly entering your blood stream and spiking your sugar levels instantly. As I always suggest, carbs should go hand in hand with protein so add a few nuts, pecan are low in GI rich in magnesium and iron to add a little crunch to your healthy sweet dish. Agave nectar has a very low GI, however should be used with caution- don’t overdo it as its high in fructose and too much fructose gradually leads to insulin resistance and other health complications.

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