Yield: 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
Ease of Preparation: Easy


  • One 2.45-ounce package freeze-dried bananas
  • 1/4 cup confectioner's sugar
  • 2 tablespoons coconut oil
  • 1/3 cup popcorn kernels
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1 cup butter-toffee pecans
  • Kosher salt

Special equipment: a spice grinder


In a spice grinder, grind the bananas and confectioner's sugar into a powder. Set aside.

In a large Dutch oven, combine the coconut oil and popcorn kernels and set over medium heat. Cover the pot and start moving it around so the kernels don’t burn. When the popcorn starts to pop, keep moving the pot and cooking until the popping subsides, 3 to 4 minutes. Crack the lid to let some of the steam escape while the popcorn finishes popping.

Pour the melted butter over the popcorn, then sprinkle the banana powder over the popcorn before it cools. Finish with a pinch of salt. Let cool completely before adding the butter-toffee pecans.

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