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Banana Sushi: 4 Creative Variations with Chocolate, Sprinkles, Chia Seeds, Coconut, and Rice Krispies Recipe

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  • Author: Mia
  • Prep Time: 5 mins
  • Cook Time: 15 mins (chocolate setting time in fridge)
  • Total Time: 20 mins
  • Yield: 1 serving (4 varieties, 1 banana each)
  • Category: Snack
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

Banana Sushi is a fun, healthy, and easy-to-make snack featuring bananas topped with various delicious coatings like melted dark chocolate with sprinkles or chia seeds, nut butter with shredded coconut, and nut butter with crispy rice cereal. Perfect for a quick treat or a light dessert, these bite-sized sushi-inspired snacks combine creamy, crunchy, and sweet textures.

Ingredients

Scale

Sprinkles Sushi

  • 1 banana
  • 2 squares dark chocolate (about 20g)
  • 1 tbsp sprinkles

Chia Seed Sushi

  • 1 banana
  • 2 squares dark chocolate (about 20g)
  • 0.5 tbsp chia seeds

Coconut Sushi

  • 1 banana
  • 1.5 tbsp nut butter (such as almond or peanut butter)
  • 1.5 tbsp shredded coconut

Rice Krispie Sushi

  • 1 banana
  • 1.5 tbsp nut butter (such as almond or peanut butter)
  • 3 tbsp rice krispies

Instructions

  1. Prepare Bananas: Peel the bananas carefully and place each one on a clean plate or cutting board, making sure they are ready for topping and rolling.
  2. Melt Chocolate for Sprinkles and Chia Seed Sushi: Gently melt the dark chocolate squares in a microwave or double boiler until smooth. Pour the melted chocolate evenly over the bananas.
  3. Add Toppings for Sprinkles and Chia Seed Sushi: Immediately sprinkle the sprinkles over one banana and chia seeds over the other while the chocolate is still wet. Place these bananas in the refrigerator until the chocolate sets, about 10-15 minutes.
  4. Prepare Nut Butter Bases for Coconut and Rice Krispie Sushi: Spread nut butter evenly over the top surface of the remaining bananas to create a sticky base for additional toppings.
  5. Coat Coconut and Rice Krispie Sushi: Roll one banana topped with nut butter in shredded coconut until thoroughly coated. Roll the other banana with nut butter in rice krispies, pressing gently so the crispies stick well.
  6. Serve: Once the chocolate has set on the first two sushi types, and the nut butter toppings are secure on the others, slice each banana into bite-sized pieces if desired and serve immediately to enjoy the fresh flavors and textures.

Notes

  • You can substitute nut butter with any preferred, such as peanut, almond, or cashew butter.
  • Choose toppings based on dietary preferences or availability – seeds, nuts, or crushed cereals work well.
  • For a dairy-free option, make sure the dark chocolate you use is vegan-friendly.
  • Keep banana sushi refrigerated for best texture and freshness, but serve shortly after preparation.
  • Adjust quantities of ingredients if making multiple servings or larger batches.

Nutrition

  • Serving Size: 1 serving (4 mini sushi rolls total)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 50mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/banana-sushi-4-creative-variations-with-chocolate-sprinkles-chia-seeds-coconut-and-rice-krispies-recipe/