Crunchy N'Dizi

Wow, has this month flown by!

It’s already time for the Eat the World challenge again.

You guys –

Evelyn was taking it easy on us choosing Cuba, Ireland, and Thailand so far.  This month, she chose Kenya.

Not only am I completely unfamiliar with Kenyan food, it is also difficult to find authentic recipes online!  Or at least ones that I could convince my family to eat.

As I researched, it became clear that desserts, if present at all on the Kenyan table, are usually fruit-based.

Eventually I found a recipe for Crunchy N’Dizi and I was intrigued.  In this recipe, bananas are dipped in butter, rolled in peanuts and roasted.  The over-weight American in me wondered if I shouldn’t be adding some sugar somewhere along the way, but I fought the urge and made the recipe as written.

I popped the n’dizi out of the oven and gave one a try and...meh.

Not so great.

But then I reminded myself that these were meant to be a topping, not a standalone (at least in the preparation I saw).  I dusted them with cinnamon (because cinnamon is delicious and plays a prominent role in Kenyan cooking) and put them on top of some cinnamon multigrain pancakes

What a huge difference!!!

As a topping, the n’dizi are amazing and I would absolutely make them again!

Thanks for making me go outside my comfort zone Evelyn!

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Crunchy N’Dizi
Adapted from Liv Life

1 banana
1 tablespoon butter, melted
¼ cup roasted, unsalted peanuts
Cinnamon, for dusting

Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone mat.

Slice the banana into 1-inch pieces, on the diagonal.  Place the peanuts in a food processor and pulse until lightly chopped.

Lightly steam the bananas in a steamer for about 2 minutes or until warmed.

Dip the banana slices in the butter, then roll in peanuts to coat.  Place on the baking sheet.  Bake for 5 minutes, then flip and bake for an additional 5 minutes or until the peanuts are roasted.  Dust lightly with cinnamon.

Check out all the wonderful Kenyan dishes prepared by fellow Eat the World members and share with #eattheworld. 

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

 Wendy: Kenyan Pilau 
Camilla: Kuku Paka + Irio 
Heather: Irio 
Juli: Nyama Choma 


  1. I had such a hard time making sure the recipes I was using were really Kenyan. But once I found a few Kenyan bloggers I was in love. I can't wait to try your roasted banana recipe!

  2. I can definitely seem them towering on pancakes! They would be a welcomed crunchy addition. But I might enjoy them also as a crunchy healthy snack.

  3. Yum! These sound perfect dusted with cinnamon

  4. I love that this got you out of your comfort zone!! I might have to try this on top of a banana pudding or something. Thanks for the idea.

  5. Amy, for third world countries Catholic Relief Services is a great resource for recipes. They usually include some with the rice bowls during Lent but you can find them on line as well.

  6. OMG Amy these sound amazing (as a topping too) but not sure I could pronounce it lol. So happy to have you break the comfort food zone.

  7. What a novel and interesting looking dish! You've got me curious and now I have to try and make them next time we eat pancakes, too! I've got a banana-loving family that would go crazy for these.