Simple and Delicious Baked Bananas

Baked bananas are deliciously sweet with a touch of cinnamon and honey! They are baked to perfection and I love nothing more than a dessert that’s easy AND made with fruit! These bananas are the perfect dessert, breakfast, or even an after-school snack. For more ways to try out some ripe bananas, some of my…

Simple and Delicious Baked Bananas

Baked bananas are deliciously sweet with a touch of cinnamon and honey! They are baked to perfection and I love nothing more than a dessert that’s easy AND made with fruit!

These bananas are the perfect dessert, breakfast, or even an after-school snack. For more ways to try out some ripe bananas, some of my favorites tried and true recipes are these Cupcakes, Brownies, and these yummy Banana Muffins! You MUST try them all!

Baked bananas topped with cinnamon and whipped cream.

MUST Try Baked Bananas

I love recipes with bananas in them. Once they ripen and get extra sweet, there are SO many options on what to do with them! And this one is literally the easiest of them all. And hands down one of the best! Baked bananas are so sweet and creamy! They come out of the oven all warm and delicious. And then I top them with whipped cream that melts immediately and… well… You’ve got yourself a mouthwatering snack that just melts away in your mouth!

Because bananas are naturally sweet, you don’t need to add a lot to them to make them taste delicious. Plus, bananas are a great source of potassium so you can eat something tasty AND get a health benefit from it! It’s a win-win. These bananas are delicious on their own but add them to some ice cream or brownies and these will be next-level delicious! They are a MUST try!

What’s in Baked Bananas?

Yummy baked bananas only have 4 ingredients! Then, you can make them totally your own by changing up the toppings or adding them to another dessert! See the recipe card below for a list of exact measurements!

  • Bananas: When using your bananas for this recipe, make sure they are ripe. The peel should be yellow with a few brown spots!
  • Butter: Melt your butter befrehand so that it can be drizzled across the bananas!
  • Honey: The honey adds in a bit of healthy natural sweetness.
  • Cinnamon: The cinnamon adds just the right touch of flavoring that complement the banana flavor!
  • Chocolate chips and whipping cream: These toppings are completely optional. In fact, change these up and you will have your own unique recipe!

How to Bake Bananas

This recipe takes about 20 minutes from start to finish! And that includes 15 minutes of baking time! This is why this is such a great snack to make when you want something delicious but you don’t have a lot of time.

  1. Prep and cut: Preheat the oven to 350 degrees. Cut the banana in half and lay in a 9×13 inch baking dish.
  2. Combine and spread: Combine melted butter, honey and cinnamon and evenly spread onto the tops of the bananas.
  3. Bake and serve: Bake for 15 minutes until they are as soft as you would like them. Serve with optional toppings.
2 pictures showing how to slice and flavor bananas.

Stages of a Banana

Bananas have a few different tastes depending on when you eat them in the ripening process! Here are a few tips to understand bananas that will help you know what to use in this baked banana recipe.

  • Green bananas: Green bananas are firm and not sweet. Put these on your counter and wait for them to ripen.
  • Yellow bananas: These are perfect for eating on their own. They are firm but getting sweeter by the day.
  • Yellow and bananas with some brown spots: These will be your baking bananas! They are very sweet but not too mushy.
  • Brown Bananas: These work great in smoothies or in a recipe that calls for mashed bananas. (Like banana bread)
Sliced, baked bananas with toppings.

Adding Toppings

You can easily change up this recipe, just by changing up the toppings! Here is a list of a few favorites to put on these baked bananas after you pull them out of the oven!

  • Nuts: I love adding sliced almonds or walnuts to these to add a little bit of a crunch.
  • Sprinkles: My kids love it when I add anything colorful to a meal. So rainbow sprinkles really make this fun for them to eat!
  • Ice Cream: Add some ice cream on top of these baked bananas and it will be the best banana split that you’ve ever had!
  • Brownies: Bake some brownies beforehand and have them ready to be topped with these baked bananas. You cant go wrong with a chocolately banana taste!
  • Toffee bits: Once you’ve added the chocolate chips and whipped cream, then sprinkle on some bits of toffee! My mouth waters just thinking of this!
  • Crepes: While these are baking in the oven, then you can be making some crepes! Then, when these are finished you can add them into the crepe and top them with the whipped cream and chocolate chips. In fact, this is so yummy that you can use it as a breakfast meal!
Zoomed in picture of sliced, baked bananas.

Freezing Bananas

These baked bananas are best to be baked fresh. However, you can freeze the bananas that you have on hand and make this recipe later!

  1. Slice: Slice the bananas in half, lengthwise.
  2. Fast freeze: Line your bananas up on a baking tray that is lined with parchment paper and freeze them for 2-3 hours or until they are frozen solid. This step will make it so they don’t turn brown when you are freezing them!
  3. Airtight container: Take your bananas out and then put them in a ziplock bag but don’t everlap them! Seal it up tight!
  4. Label and freeze: Label the bag with the date lay them flat in your freezer. They can last up to 3 months frozen.
  5. Thaw and bake: When you are ready to use them, place them on a plate in your fridge to thaw. Then use them to bake!

Delicious Coconut Banana Bread

Browned Butter Banana Cake with Brown Sugar Frosting

Magnolia Bakery Banana Pudding

Print

Simple and Delicious Baked Bananas

Baked bananas are deliciously sweet with a touch of cinnamon and honey! They are baked to perfection and I love nothing more than a dessert that's easy AND made with fruit!

Ingredients

  • 3 bananas
  • 1 Tablespoon butter melted
  • 1 Tablespoon honey
  • 1 teaspoon cinnamon
  • Optional toppings:
  • Chocolate Chips
  • whipping cream

Instructions

  • Preheat the oven to 350 degrees. Cut the banana in half and lay in a 9×13 inch baking dish.
  • Combine melted butter, honey and cinnamon and evenly spread onto the tops of the bananas.
  • Bake for 15 minutes until they are as soft as you would like them. Serve with optional toppings.
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Pearl Barley Soup

This is a recipe for a Pearl Barley Soup filled with lots of vegetables that’s clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. It’s also great base recipe to make your own soup. Follow my cooking method and broth flavourings, then mix... Get the Recipe The post Pearl Barley Soup appeared first on RecipeTin Eats.

Pearl Barley Soup

This is a recipe for a Pearl Barley Soup filled with lots of vegetables that’s clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice.

It’s also great base recipe to make your own soup. Follow my cooking method and broth flavourings, then mix and match your vegetables to suit your cravings – or fridge contents!

Pearl Barley Soup

How many times have you walked past a packet of pearl barley at the grocery store and not given it a thought? Next time, pick up a packet! Pearl barley is cheap, easy to cook and makes for a much more flavoursome addition into soups and salads rather than the usual rice or pasta.

So today, a Barley Soup! Simple to make, clean-flavoured and filled with nourishing veggies, the little trick that elevates the taste here is sautéing a small amount of herbs and spices for the soup. It really makes the flavour bloom. You will be surprised!

Pearl barley is a nutty, chewy whole grain that’s much tastier and nutritious than boring old pasta or rice!

Big pot of Barley Soup fresh off the stove

Ingredients in Barley Soup

Here’s what goes in this Barley Soup:

1. Barley and broth flavourings

Ingredients in Pearl Barley Soup

2. The Veggies

Oops, onion is missing! If I had better Photoshop skills, I’d draw one in. ????

Ingredients in Pearl Barley Soup

How to make Barley Soup

This is super simple to make:

How to make Pearl Barley Soup
  1. Sauté vegetables – Heat the oil than sauté all the vegetables for 5 minutes to soften. Just put them all in at the same time – onion, garlic, carrots, celery, mushrooms and swede. They won’t go golden, we just want to cook them to get some nice garlicky flavour and a little colour on the outside before we simmer.

  2. Sauté herbs and spices – Add the thyme, bay leaves, coriander, fennel, salt and pepper and cook for 1 minute. Cooking them like this rather than throwing them into the broth adds more flavour into the soup because toasting the spices blooms the flavour!

    This is a neat flavour trick you can adapt for many recipes. I do it quite regularly in recipes, from chickpea Chana Aloo Curry to the Almost-Zero-Weight-Watchers-Points Cabbage Soup (which needs every flavour helping hand it can get!).

  3. Add barley and vegetables stock, then give it a good stir

  4. Simmer 35 minutes on medium heat or until the pearl barley is cooked through. Pearl barley does not soften completely like overcooked pasta. It retains a bit of a chew to it which is what makes it so good! You will know straight away with one taste if it’s cooked through because raw pearl barley is hard like raw rice.

  5. Stir in parsley just before serving.

  6. Serve! Hopefully with crusty bread. ???? (Slathered generously with butter!)

Serving Barley Soup made with pearly barley

Dipping bread into Barley Soup

Storing leftover Pearl Barley Soup

As with all soups with starches such as rice or pasta, the barley will continue to absorb the stock when left overnight. It will become softer than ideal and thicken the soup considerably, not to mention the loss of all the soup broth!!

So to store leftovers, it is best to separate the broth. I use a strainer, though you could just use a slotted spoon to scoop out all the solids. We don’t need to be 100% meticulous here!

Best way to store leftover barley soup
The best way to store leftover Barley Soup is to separate the soup broth.

I just arrived at the end of the post, prepared to write about what to serve with Barley Soup like I do for most other dishes. But there’s no need! This is a lovely complete meal in one big pot. It’s full of nutritious veggies with enough tasty starch to give you energy and keep you full.

And I just realised, not only is this vegetarian, it’s vegan too. Yay vegans! – Nagi x


Watch how to make it

Pearl Barley Soup in a bowl ready to be eaten
Print

Pearl Barley Soup

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. 
A great soup recipe to make your own – follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings – or fridge contents!
Course Soup
Cuisine Western
Keyword Barley soup, How to cook barley, pearl barley soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 – 5 people
Calories 262cal
Author Nagi

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion , finely diced
  • 2 small or 1 large carrot (200g/7oz), peeled, chopped into 1cm / 0.4″ cubes
  • 2 celery stems , chopped into 1cm / 0.4″ cubes
  • 2 small or 1 medium swede (200g), peeled, chopped into 1cm / 0.4″ cubes (Note 1)
  • 150g / 5 oz white mushrooms , cut in 4 (larger ones cut into 6 or 8)
  • 2 garlic cloves , finely minced
  • 1/2 tsp fresh thyme , chopped (or 1/4 tsp dried)
  • 1/4 tsp ground coriander
  • 1/4 tsp ground fennel
  • 2 fresh bay leaves (or 1 dried)
  • 1 3/4 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 1 cup pearl barley , NOT hulled barley (Note 2)
  • 1.75 litres / quarts vegetable stock , preferably homemade (it's so easy!) else low sodium store bought
  • 1 cup fresh parsley leaves

Instructions

  • Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
  • Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
  • Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
  • Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
  • Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Storing leftovers:

  • Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Notes

1. Swedes – Are kind of like a turnip but are softer, sweeter, and have a more earthy flavour. Peels easily like a carrot using a standard peeler, and has a texture like potato when raw. Substitute with turnip, parsnip, celeriac or potato.
2. Pearl barley –  A tasty whole grain with a nutty flavour and chewy texture, it makes the soup so much more interesting than just making it with rice or pasta. Find it in the soup aisle at the grocery store, alongside dried beans usually.
Not to be confused with HULLED barley which is browner. Hulled barley has just the hull removed. Pearly barley also has some or all of the bran removed. It’s whiter, cooks faster, and is less chewy. Pearl barley is what we are using today.
3. Nutrition per serving, assuming 5 servings.
 

Nutrition

Calories: 262cal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2186mg | Potassium: 602mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7921IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 2mg

Life of Dozer

Dozer in Mode 5. He only has 5 Modes:

Dozer hoping to play

The post Pearl Barley Soup appeared first on RecipeTin Eats.

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