📖 Instructions

1. First, let's prepare the banana base. Peel the ripe bananas and place them in a mixing bowl. Mash them well with a fork until they reach a smooth, creamy consistency. Be sure to leave some small chunks for the texture.
2. Next, add the cinnamon and a pinch of sea salt to the mashed bananas. Stir until everything is well combined. Set this mixture aside for now.
3. Now, onto the pecan crumble. In a small saucepan, melt the coconut oil over low heat. Be careful not to overheat it; you just want it melted.
4. Once the coconut oil is melted, remove the saucepan from the heat. Add the chopped pecans, cinnamon, and a tiny pinch of sea salt to the melted oil. Stir everything together to coat the pecans evenly. The aroma at this point is heavenly!
5. Place the saucepan back on the low heat and cook the pecan mixture for about 3-5 minutes, stirring constantly. Keep an eye on it to prevent the pecans from burning. You'll know it's ready when the pecans are toasted and fragrant.
6. Remove the saucepan from the heat and let the pecan crumble cool slightly. As it cools, it will become even crispier.
7. Now, it's time to assemble your Paleo Banana Cinnamon Pecan Bowl! Grab your serving bowls and spoon the mashed banana mixture into the bottom of each bowl, dividing it evenly.
8. Generously sprinkle the cinnamon pecan crumble over the top of the banana mixture in each bowl. Make sure to get a good amount of crumble in every bite!
9. If you're feeling fancy, you can add a drizzle of honey or maple syrup over the top for extra sweetness. However, the natural sweetness of the bananas and the coconut oil is often enough.
10. Serve your Paleo Banana Cinnamon Pecan Bowl immediately and enjoy! This bowl is perfect for breakfast, a snack, or even a healthy dessert. Trust me, it's incredibly satisfying.