Serves: 4
Total Calories: 5,250

4 ripe bananas unpeeled
1 cup diced canned or fresh pineapple (if using canned, drain)
1 cup unsweetened pineapple juice
1/2 vanilla bean split lengthwise or 1/2 teaspoon alcohol-free vanilla extract
2 cups Coconut Vanilla Granola

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Put the plantains on the lined baking sheet and bake for 10 to 12 minutes, until the skins start to burst open.

Meanwhile, heat a small skillet over medium-high heat for 2 minutes. Put the pineapple in the hot skillet and cook, stirring frequently, until very lightly browned, about 5 minutes. Stir in the pineapple juice and vanilla bean. Decrease the heat to low and simmer until the liquid is reduced by half, 4 to 5 minutes. Remove from the heat. Carefully remove the vanilla bean, scrape the seeds back into the skillet, and discard the bean.

When the plantains are done, carefully peel them one at a time, holding each in a clean folded dish towel to protect your hand from the heat. Slice the plantains into 1/4-inch-thick rounds and distribute among four serving bowls. Divide the pineapple mixture over the plantains and top each serving with 1/2 cup of the granola. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 5,250
Calories from Fat: 1,040

More Recipes from the Bravo Cookbook:
Banana-Kale Smoothie
Mango Papaya Smoothie
Raisin Cinnamon Oatmeal
Oatmeal "French Toast"
Banana Pecan Bars
Baked Plantains with Coconut-Vanilla Granola
Scrambled Tofu and Curried Potatoes
Breakfast Potatoes