This dessert is great on it’s own, with whipped coconut cream, a paleo ice cream or as a topping for pancakes! I love fruit desserts, especially when I can kick it up a notch and make the fruit even more spectacular. There are a 100 different ways you can bake and flavor bananas. This happens to be one of my favorites. This recipe serves 2 on it’s own or 3-4 as a topper to another dessert.
The Good Stuff:
- 2 bananas
- 1 tablespoon rum
- Juice from 1 lime
- 1.5 teaspoons cinnamon
- 1/2 tablespoon palm sugar
- 1 tablespoon ghee
The How To:
- Preheat your oven to 400 degrees.
- Melt the ghee.
- Mix everything but the bananas into a bowl and stir.
- Peel and slice your bananas. I like to slice mine on the diagonal so they are a little longer. You want them roughly about 1/2 in thick.
- Mix the bananas in the bowl with the other ingredients.
- Lay out in a single layer in a pie pan, brownie pan or any other pan that has a lip on it. You don’t want the juice to overflow onto the bottom of your oven. (Oven cleaning will be in another blog.)
- Bake for 10-12 minutes until the juice gets sticky. Pull out of the oven and serve.
Mix all of your ingredients (except bananas) in a bowl.
Slice bananas to your preferred thickness and size.
Bake bananas at 400 degrees for 10 – 12 minutes.
They taste great by themselves or as an accompaniment to another dessert.
They are also great on pancakes!