Banana and Black Bean Saute

Banana and Black Bean Saute

Lin 1

"Given to me by my friend Amanda, this is a variation of one she used to make at a restaurant. Delicious served on rice!"

Ingredients 15 m {{adjustedServings}} servings 705 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.
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Reviews 14

  1. 17 Ratings


This meal just tasted tropical! I didn't know what to expect, but it was great. I used 1/2 the coconut milk to cut some calories, a whole can of black beans, and 2 bananas.

Pam Ziegler Lutz

I kept stumbling on this recipe while doing ingredient searches. Since I had all of the ingredients, I gave it a whirl. It was certainly interesting, but a little on the sweet side and very soupy despite using less than half the coconut milk.


I thought the dish would be too soupy, too sweet, under-seasoned but it's absolutely perfect. I served it on rice and as it takes no time to make, it's going to be a staple meal in my house. My kids also loved it, no doubt because it's rich and sweet and comforting. I will likely add the entire can of beans next time as well as the whole lime and an extra half of a banana so that I might have left-overs.