Rum Baked Bananas

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!

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