These Chocolate Baked Bananas are your new-year win: EASY, delicious, and yes, healthy!
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.
But I assure you this chocolate sweet treat delivers nutrition.
These chocolate-baked bananas come from the Diabetes Reversal cookbook that I co-authored with Dr. Barnard. Since all of the recipes for this cookbook were designed for Dr. Barnard’s diabetes-reversal program, they are lower in fat and meet nutritional parameters prescribed for this type of diet.
Low-fat or not, I assure you these 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!
Simpy slice and place the bananas on a baking tray –
Mix the chocolate sauce with a bowl and spoon –
Drizzle –
Bake –
DIG in!
But, let’s get to the actual recipe. Because I know you want to make them now.
Right?
See, dessert dreams do come true! Let me know how you enjoy these baked bananas.
Comment below the recipes. 👇
😋 Enjoy! x Dreena
p.s. Want a few more healthy chocolate ideas? Try this chocolate pie, zucchini bread, bread pudding, chocolate pudding, and of course my famous sweet potato cake. Chocolate for the win!
Chocolate Baked Bananas
Ingredients
- 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)
Instructions
- 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.
Notes
- 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
This recipe was posted January 2019 and updated for January 2024.
Blumentopf Gross says
Thank you for sharing this delightful Chocolate Baked Bananas recipe. After reading your post, my sweet tooth is in overdrive, and I’m ready to embark on a delicious adventure in my own kitchen!
brittney says
I love this recipe. we used to make these over a campfire when I was younger. I had forgotten all about them can’t wait to share with my kids!
Dreena says
wonderful, hope you love them, Brittney!
Dan says
This was great. Thought it would need butter but it didn’t. Finished with chocolate chips and crunched up pecans while still warm out of the oven so the chips melted. Really nice recipe idea. Saw this one after reading your tofu feta recipe and plan on trying that this week too in a greek salad. Will keep an eye on your site from now on. Thanks.
Dreena says
Pleased you enjoyed the recipe, Dan. Thanks for sharing your feedback!
Sue says
My husband loves his breakfast today. Next time these will be a dessert Thank you Dreena.
lisa says
Right! (I follow directions! lol). Can’t wait to try this!
Sandra says
30 grams of sugars? This is a recipe for diabetics? That is crazy. Bananas, maple syrup, chocolate chips…… these are NOT foods that will keep the blood sugar under control. I’ll not be buying the book that this came from. That’s enough to shoot some people’s BG up to 300.
Melanie Drescher says
When you eat following a Whole Food Plant Based No Oil No processed flour & sugar lifestyle, this recipe works! You are no longer eating meat, dairy, eggs or any animal product or oil. My husband is T2 DM and eating WFPBNO has brought his diabetes under control since Day 1 3.5 years ago plus it’s reduced his diabetic prescription medications and he’s lost weight. I believe if you read the entire book by Dr. Neal Barnard MD about how eating whole food plant based can control and reverse diabetes you would have more understanding about why diabetes type 2 is caused by eating a Standard American Diet rich in animal products. This recipe is wonderful, my husband eats it and it does NOT raise his blood sugar. Thank you Dreena for this great recipe, we enjoy it often.
Dreena says
Thank you Melanie for the kind note and I’m so happy this recipe (and other WFPBNO recipes) are working so well for you – and your husband is doing much better… fabulous!
Noelle says
I have never thought of making something like this, but I tried it and it was amazing thank you!
Erin Dee says
Love how easy this is to make! Perfect for when you want a dessert that requires little effort and still is so delicious!
Sarah says
I’m a sucker for caramelized bananas and cooked bananas in general and can’t wait to make these. If I wasn’t already in bed I’d make them now but I guess I have something to look forward to tomorrow morning for breakfast!
Gaynor says
I made this for dinner tonight with friends delicious.
Nicole Dawson says
These look yummy Dreena! I love all the added crunchy seeds too.
Diane says
Definitely going to give this a try…it’s so simple and easy and I’ll bet very yummy.
Thanks for the recipe!
Kelly says
This is my kind of dessert. You have some healthy sweets mixed together. I’m in!
Alisa Fleming says
What a creative way to turn bananas into dessert Dreena! And a nice cool weather twist. Though I’d still be tempted to top with a scoop of dairy-free vanilla 🙂
Jules Shepard says
I’ve never had anything like this! BUT I can’t wait to give it a try…pepitas get me every time not to mention the chocolate. I’m pinning now!