Banana Cabana Trail Mix
Banana Cabana Trail Mix
A harmonious mix of sweet banana, luscious mango, and tangy pineapple, paired perfectly with buttery cashews and the irresistible allure of cinnamon white chocolate, all accented by the exotic touch of coconut.COOKING METHOD: Stovetop (optional)
- 1 Saucepan
- 1 Metal or glass mixing bowl
- 1 cookie sheet, container or muffin tins (see instructions step 5)
- parchment paper
To make cinnamon white chocolate:
- 50 g white or blonde chocolate
- ¼-½ tsp cinnamon
For trail mix:
- 2 tbsps cashews about 6-8
- 6 cup banana chips about 10-12
- 2 tbsps dried young coconut
- 2-3 strips dried mango, chopped
- 2 tbsps dried pineapple (recipe includes how to make)
- 1 tbsp cinnamon white chocolate
- 1. Combine all ingredients in a bag or container and enjoy!
To make Cinnamon White Chocolate:
- 1. Chop the chocolate into fine chunks. Set aside.
- 2. Bring a saucepan of water to a gentle boil. Place the bowl on top of the simmering water. Note: The bowl should not be touching the water - remove some water if necessary.
- 3. Pour chocolate into the bowl. Over the gently simmering water, heat the chopped chocolate, stirring occasionally, until 3/4 melted. Be careful to not completely melt and overheat.
- 4. Remove the bowl from the saucepan and stir the chocolate until it is completely melted. Stir in the cinnamon until well combined.
- 5. Pour mixture into onto parchment lined pan or container (lined muffin tins also work). You want the chocolate to be spread, but not too thin - aim for about ¼" thick.
- 6. Chill in fridge until hardened (about 30 minutes)
- 7. Chop chocolate into chunks
- Note: you will have more chocolate than needed for a single serving of trail mix recipe (50g of chocolate yields about 4 tbsp of chopped chocolate)
- You can skip making cinnamon white chocolate and just use plain white chocolate, however, the touch of cinnamon is well worth it.
- Make your own dehydrated fruit if you can! Learn how here: Dehydrating 101 - Learning the Basics
Serving: 1gCalories: 288kcalCarbohydrates: 40.2gProtein: 5.2gFat: 13.3gSaturated Fat: 5.2gCholesterol: 2.5mgSodium: 17mgFiber: 4.4gSugar: 26g
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- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- When stored properly, this should have a shelf life of several months
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.