3 sliced bananas (I used very ripe ones)
2 tbsp organic unprocessed coconut oil
1/4 cup canned coconut milk (full fat)
Heat oil in skillet over medium heat. Then add bananas and cook until soft. Mash with spatula and add coconut milk. Cook until slightly thickened. Remove from heat. Serve warm topped with coconut flakes (optional) and cinnamon.
Calories per serving: 159