These chocolate baked bananas are your new year win-win!
Most of us get back to healthier eating at the start of a new year – or start a new journey of eating a whole foods vegan diet.
So, at first glance these chocolate baked bananas may look like they are too decadent to enjoy after the holidays.
(and that’s officially the first time I’ve used that term on my blog – maybe in life!)
So you know it’s going to be (as my friend Matt would say)…
As we know, healthied-up doesn’t have to suck!
Far from it. These chocolate baked bananas are a divine dessert treat, and will satisfy your sweet tooth quite nicely!
Oh, and I haven’t mentioned how EASY they are.
GUYS! So easy!
Get the nanners on a baking tray. Mix the chocolate sauce with a bowl and spoon. Drizzle. Bake.
That’s the gist of the recipe!
But, let’s get to the actual recipe. Because I know you want to make them now.
Please say right! In the comments. Down there. 👇
😋 Enjoy! x Dreena
Chocolate Baked Bananas
- 4-5 large ripe bananas sliced lengthwise
- 2 tbsp coconut nectar or pure maple syrup
- 1 tbsp cocoa powder
- couple pinches sea salt
- 2 tbsp non-dairy chocolate chips for finishing
- 1 tbsp chopped raw pecans walnuts, almonds, or pumpkin seeds for nut-free (for finishing)
- Line a baking sheet with parchment paper and preheat oven to 450. Place bananas on the parchment. In a bowl, mix the coconut nectar or maple syrup with the cocoa powder and salt. Stir well to fully combine. Drizzle the chocolate mixture over the bananas. Bake for 8-10 minutes, until bananas are softened and caramelized. Sprinkle on chocolate chips and nuts, and serve. Serves 3-4 as a dessert.
- Idea: Serve with a dollop of vanilla non-dairy yogurt or a scoop of “nice cream”.
- Nutritional analysis: Per serving (1/3 of recipe): 243 calories, 3 g protein, 56 g carbohydrate, 30 g sugar, 5 g total fat, 16% calories from fat, 6 g fiber, 199 mg sodium