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Begin by blending together the soy milk, water, banana, maple syrup, and vanilla until smooth and creamy. Transfer this blended mixture to a pot over medium-high heat. Once lightly boiling, add the corn grits, brown sugar and salt, and reduce the heat to medium-low. Whisk constantly for about 4 - 5 minutes, until the grits has become creamy and more thick. Remove the grits from the heat, cover the pot with the lid to let the grits steam for a couple minutes (this also keeps it warm).Note: if you do like grits more thin than thick, add another cup of plant-based milk to the recipe.
Meanwhile, in a skillet over medium heat, melt 1 tablespoon of vegan butter. Once fully melted, add 1 tablespoon of light brown sugar and the circles of sliced banana, and caramelize them. This should take 3 - 5 minutes or so. Try not to agitate or turn the bananas too much - let them really caramelize on one side more than another. Once finished, lay the banana slices out on a piece of parchment.
Lastly, in the same skillet over medium heat, add the pecan halves and 1 tablespoon of maple syrup, shuffling them around with a spatula. Allow the pecans to soak up the leftover banana flavor from the pan, as well as the thickening maple syrup for about 1 minute or until the pecans are nice and shiny.
Assemble the dessert by laying down a base of the sweet grits, topped by the caramelized bananas and maple syrup pecans, as well as some sea salt and additional maple syrup drizzle as garnish.