Roast Banana with Honey, Yogurt, and Almonds
I’m going to make a confession: I don’t like bananas. I have tried and tried but just can’t do it. I made banana pudding for my husband once (it’s one of his favorite desserts) and gagged the entire time.
Needless to say, I don’t use bananas in recipes often. However, I don’t want to pass along my aversion to my daughter, so I tried to think of a way to make bananas for her (other than tossing her a whole piece of fruit in the peel).
This recipe is easy, nutritious, and she absolutely loved it. And its hands-off approach is perfect for banana-phobes like me. The banana gets caramely, soft, and perfect: it’s great for a hearty dessert or a fun, quick breakfast for kids and grown-ups alike.
If you’re vegan, this recipe is easily changed – just sub maple syrup for honey and your favorite vegan yogurt for dairy yogurt.
Roast Bananas with Honey, Yogurt, and Almonds
- 1 small banana with the peel on
- dollop of yogurt (I use plain whole milk yogurt)
- drizzle of raw honey or maple syrup
- handful of chopped almonds
- dash of cinnamon
- Preheat your oven to 425.
- Toss the banana (with the peel on) in a small baking dish.
- Take the banana out when it's caramelized looking (10-15 minutes, depending on banana size)
- Remove the peel, top the roasted banana with yogurt, honey, cinnamon, and almonds.
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