Baked bananas were my mum’s go-to dessert, something she could whip up for me and my siblings in seconds without much effort. Creating this equally simple recipe made me incredibly nostalgic, I jumped back to my eight-year-old self and wondered what would have made the dessert even more incredible for her. Of course, without too much thought, I knew I’d have loved a rich caramel sauce!
The whole recipe takes around 15-20 minutes from start to finish, and it’s very easy to follow. The perfect weeknight treat!
Either: 4 tablespoons Coconut Sugar/Beet Sugar/Xylitol/ Or leave this out
6 medjool dates pitted
1/3 cup coconut oil melted
2-6 tablespoons of water (add as much as you need to blend, add gradually)
2 tablespoons almond butter (leave out if theres a nut allergy)
pinch of salt
Preheat the oven to 190C/350F
Slice the bananas down the middle as shown in the images, and lay them all out on a baking tray. Scatter with your sugar substitute if using.
Bake in the oven for 15 minutes until golden and cooked through, it may be longer depending on when your oven was pre-heated. Take them out when they’re all soft and caramelised.
Meanwhile make the date caramel by blending pitted medal dates, melted coconut oil, almond butter and a pinch of salt. Add as much water as your blender needs. Once the bananas are baked cover in the caramel and top with cacao nibs, chia seeds or dark unsweetened chocolate chips!