- 2 large banana(s), ripe but firm
- 2 Tbsp chopped pecans
- 4 spray(s) cooking spray
- 1/4 tsp ground cinnamon
- 2 tsp maple syrup, divided
Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside.
Put pecans in a small nonstick skillet; cook over medium heat, stirring frequently, until pecans smell toasted, 4 minutes. Remove from heat; set aside.
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium.
Sprinkle cut sides of bananas with cinnamon; lightly brush with 1 teaspoon maple syrup. Cook, cut sides-down, until grill marks appear, 2-3 minutes. Flip and cook until bananas start to pull away from peel and soften, 3-5 minutes.
Remove bananas from grill; place on a serving platter. Brush cut sides of bananas with remaining 1 teaspoon maple syrup; sprinkle with pecans (dust with additional cinnamon, if desired).
Serving size: 1 banana half with 1/2 tablespoon pecans.
- Chop the bananas and serve over Greek yogurt, low-fat ice cream or whole grain waffles.