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Dreamy Baked Bananas by Dreena Burton - recipe from The China Study All-Star Collection Cookbook
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Dreamy Baked Bananas

It seems silly that something so basic, so “real,” and so effortless can taste so impossibly dreamy. But dessert food dreams do come true, and this one is especially memorable in the morning if paired with a nondairy ice cream. Serves 2-3
Course Dessert

Ingredients

  • 2 tablespoons macadamia nut butter or raw cashew or raw almond butter
  • 1/4 cup nondairy milk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg optional
  • 1/8 teaspoon sea salt
  • 3 ripe bananas but not overripe
  • 2 tablespoons raisins or chopped dates optional, can substitute or add chopped nuts
  • 1 –2 tablespoons coconut sugar for sprinkling optional

Instructions

  • Preheat oven to 400°F.
  • In a bowl, whisk together the nut butter, milk, lemon juice, vanilla, cinnamon, nutmeg, and salt. It will be thick but should be smooth.
  • Transfer to a baking dish or glass pie plate.
  • Peel the bananas and slice in half lengthwise.
  • Place banana slices in the mixture, then gently flip so both sides are coated.
  • Sprinkle on the raisins or chopped dates, followed by the coconut sugar, if using.
  • Bake for 17–20 minutes. Serve hot or warm preferably. While still good cooled, this dessert is definitely best a little warm—ice cream prefers it that way!

Notes

TIP: When I make this recipe, our girls polish off the entire dish in a blink. So I’d say it can serve three, but more likely two... or maybe that’s just in my house!