Published:
Nov 4th 2024
by 
Last updated: Dec 22nd 2024
If you’re looking for a sweet treat that’s simple, healthy, and irresistible, these Baked Bananas are a must-try! Drizzled with maple syrup and topped with rich chocolate peanut spread and crunchy slivered almonds, they deliver a delightful blend of gooey, caramelized sweetness and nutty goodness. Perfect for a quick dessert or a fun brunch addition, this recipe is sure to become your new favorite.
This Baked Banana recipe is incredibly easy to make, using only a few ingredients you probably already have at home. It’s a healthy way to satisfy your sweet tooth, naturally gluten-free, and loaded with flavors and textures that everyone will love.
- Choose Ripe Bananas: The riper the banana, the sweeter and more caramelized it will become when baked.
- Cover Tightly with Foil: This keeps the bananas moist and helps them cook evenly.
- Customize the Toppings: Try adding shredded coconut or a sprinkle of cinnamon for extra flavor.
Serve these Baked Bananas warm, with a scoop of vanilla ice cream, dollop of whipped cream, or sprinkled over pancakes. They also make a great addition to a brunch spread or a healthy topping for your morning granola.
- Maple Syrup: Use honey or agave syrup if you prefer.
- Chocolate Peanut Spread: Substitute with Nutella, almond butter, or any spread of your choice.
- Slivered Almonds: Use chopped walnuts, pecans, or skip the nuts altogether for a nut-free version.
Store any leftover baked bananas in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or enjoy them cold as a topping for oatmeal or yogurt.
- Banana: The base of this dessert, becoming sweet and gooey when baked.
- Maple Syrup: Adds natural sweetness and helps caramelize the bananas.
- Chocolate Peanut Spread: A rich and indulgent topping that pairs perfectly with the baked bananas.
- Slivered Almonds: Adds a crunchy texture and nutty flavor.
- Orange Slice: A citrusy garnish to balance the sweetness.
What happens to a banana when you bake it?
The natural sugars in the bananas caramelize, and the banana softens and develops a gooey texture.
Do bananas get sweeter when cooked?
Yes, bananas get sweeter when they are baked. The sugars in the bananas caramelize, bringing out their sweet flavor.
Does cooking bananas destroy nutrients?
Cooking bananas can impact their nutritional content to some degree.
Are baked bananas easier to digest?
Yes, cooking bananas can make them easier to digest. Raw bananas contain a lot of fiber, which the body does not digest. Cooking them breaks down the fiber, making it easier for the body to absorb the banana's nutrients.
Can I use frozen bananas?
It’s best to use fresh bananas for this recipe, as frozen bananas may become too mushy when baked.
Can I make this recipe without nuts?
Yes, simply skip the slivered almonds or use a nut-free topping.
What if I don’t have chocolate peanut spread?
You can use regular peanut butter, almond butter, or any chocolate spread you like.
How to Make Baked Banana
Preheat your oven to 400°F and cut the banana in half lengthwise. Place it in a baking dish and drizzle each half with maple syrup. Cover the dish with foil and bake for 10-15 minutes until the banana is soft and caramelized. Remove from the oven, spread the chocolate peanut spread over each banana half, and sprinkle with slivered almonds. Garnish with orange slices and serve warm.
Time & Serves
Ingredients
1 medium ripe Banana, cut in half lengthwise
2 teaspoons Maple syrup
2 tablespoons Chocolate Peanut spread
2 tablespoons slivered Almonds
1 Orange slice, cut into 4
Instructions
Preheat the oven to 400 °F.
Place the banana in an oven-safe baking dish and drizzle 1 teaspoon of maple syrup on each banana.
Cover the bananas with foil and bake them for 10–15 minutes until they reach your desired level of softness.
Remove the bananas from the oven and place them on a serving plate.
Spread a tablespoon of Nutella on each banana, then sprinkle them with slivered almonds on top. Garnish the baked bananas with orange slices before serving.
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