I go bananas for bananas! They are hands down my favourite fruit. I mostly have them as a snack, as is but now and again I like to have them for dessert; so here’s another healthy dessert recipe coming at you!
I usually make baked bananas as a super simple and quick dessert when I’m suddenly craving sweets after dinner and had nothing planned. Normally, I have the ingredients on hand and even when I don’t, I make these baked bananas without the syrup, all I need is banana and cinnamon and I’ve always got those.
This version of the recipe, with the syrup is a bit of a cheat, owing to the Jamaican rum and organic maple syrup (especially the rum). BUT, a small cheat once in a while is okay. I must admit though that these baked bananas go great with really good ice cream or gelato, which is a big cheat so I have it with plain Greek yogurt and imagine I’m having ice cream when quite frankly, I’d rather cheat big time and dig into a scoop of the good stuff. Either way, these baked bananas are yummy and so simple, you could make them in your sleep.
Now, let’s take a moment to appreciate Jamaican RUM. I know, sounds a bit like crazy talk coming from a ‘healthy eats’ blogger but the chef in me cannot ignore the fact that this smooth, sweet stuff is probably what the gods sip on. It’s made from sugar cane which has a long history here in the Caribbean (coming from India) and yes, it is packed with calories so I mostly stay away.
At the same time, it’s a great ingredient to cook and bake with since its sweet flavour pairs well with certain meats and adds a unique dimension to cakes, frostings, pastries etc. (yeah, I make them, occasionally, I just don’t eat them).
Cinnamon is a staple ingredient in this recipe and add that very subtle spice that has this dessert screaming Autumn (or Fall for my North American friends). Plus it is a popular ingredient in Jamaican cuisine when it comes to baking and porridges, so thumbs up again for Jamaican ingredients!
The maple syrup, also an Autumn gift, is not indigenous to Jamaica, in fact I’m sure most Jamaicans have never even seen a maple tree (in real life), much less had real maple syrup but its a natural sweetener that goes perfect with bananas so its the choice ingredient in this recipe. Since some Jamaicans might not have this ingredient laying around, feel free to use honey.
I’ll admit that I made this today not because I needed a sweet pick-me-up but because we’ve got tons of bananas ripening up on us and not enough mouths to eat them. So it’s gonna be a lot banana smoothies, bananas as snacks and banana whatever else I think of for the next week or less. But I’m not complaining.
Here’s a tip though, you wanna bake these in some sort of oven proof deep dish or pan because you’ll wanna trap those juices and not have them run all over a flat baking sheet and burn. That’s not gonna make you a happy camper. The set up should look something like this:
I’ll bet that this recipe will become your go to dessert for week nights and something you and your family will enjoy… and let’s not forget, its a healthy treat!
So without further adieu, check out the recipe below and comment to let me know what you think of this one!
It’s a quick week night dessert that is sure to satisfy in health and ‘yumminess’. INGREDIENTS 3 ripe but firm bananas 2 tablespoons white overproof rum (Jamaican, if you can find) 2 1/2 tablespoons organic maple syrup (if you can’t get your hands on this, use organic honey) 1 lime, juiced 1 teaspoon cinnamon powder Greek yogurt (optional) INSTRUCTIONS I hope you shine today!
It’s a quick week night dessert that is sure to satisfy in health and ‘yumminess’.
3 ripe but firm bananas
2 tablespoons white overproof rum (Jamaican, if you can find)
2 1/2 tablespoons organic maple syrup (if you can’t get your hands on this, use organic honey)
1 lime, juiced
1 teaspoon cinnamon powder
Greek yogurt (optional)
I hope you shine today!