Sweet Cinnamon Breadfruit & Banana Bowl

Breadfruit, also known as ulu in Hawaiian, is a truly magical food. It grows on large, lush trees around the islands, and produces a fruit that is good for you and delicious to eat! The fruits can be eaten when slightly underripe, and are best served in savory recipes like this Breadfruit & Vegetable Curry that I made a few months ago. When fully ripe, the fruit can be baked and cooked like in the recipe I’m going to share here. When it’s super ripe (over-ripe) it’s fruity and sweet and can be blended into smoothies, puddings, and more.

This recipe is a fun and easy way to make a breakfast or snack bowl from the breadfruit, and adding bananas makes it a bit more substantial and sweet. If you want to make it more hearty, you can certainly serve this atop some cooked brown rice, quinoa, or oatmeal. For this recipe, you’ll need to roast the breadfruit first and then sauté it with the other few ingredients to build your bowl. If you’ve never worked with breadfruit before, you can watch my video here to learn more about how to prepare, cut, and cook a breadfruit.

See all my other Oahu Fresh recipes here (featuring eggplant, sweet potato, kale, zucchini, tomatoes, Kabocha pumpkin, breadfruit, and more). For the Instagram video archive, check out the Oahu Fresh Instagram TV. 🥕

I like to top my breadfruit and banana bowls with a dollop of coconut creme!

Sweet Cinnamon Breadfruit & Banana Bowl

¼ cup pecans, walnuts, or pumpkin seeds (my preference is toasted pecans)
2 teaspoons coconut oil or butter
1 cup chopped, skinned, roasted breadfruit
1 apple banana, sliced diagonally
¼ cup goji berries, raisins, or chopped dates
1 Tablespoon coconut sugar (or 1 teaspoon brown sugar or raw sugar)
1 teaspoon cinnamon
Pinch of salt

  1. Add nuts/seeds to a dry skillet, and toast for 3-5 minutes until just fragrant. Remove from skillet.
  2. Warm 1 teaspoon of the the coconut oil or butter in a small skillet until melted fully.
  3. Add the breadfruit and cook until just browned and toasty. Turn out of pan and into a bowl. Note: the breadfruit might stick quite a bit, depending on your pan and the ripeness of your breadfruit. I prefer to cook the bananas in a clean pan to get ideally browned bananas, so you might want to wipe the skillet clean here. 
  4. Add the remaining teaspoon of oil in the same skillet. Add bananas flat-side down and let cook until bottom edges are visibly browned. Flip, and cook for another few minutes.
  5. Add the breadfruit back to the skillet, along with goji berries (or other fruits, if using), sugar, cinnamon, salt and about 1 Tablespoon of water. Toss briefly to combine and melt the sugar, and then turn out into a bowl.
  6. Garnish with the nuts, and serve topped with a drizzle of milk, a dollop of coconut yogurt, coconut whip cream, or atop a wholesome grain like the ones listed above.
Perfectly browned bananas are an art form that I practice daily while I’m making breakfast!
The goji berries add a pop of color to this otherwise plain-looking (though wildly yummy tasting) dish


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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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