The Everyday Chef: Nut Butter Banana Bake
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Baked bananas have been around for at least 100 years with recipes originating all over the world. Eaten savory, sweet, fried, baked, raw, frozen, and even grilled … the banana is very versatile.
If you’ve followed my recipes on this website, you may have noticed I enjoy simple and versatile ingredients, which makes me a huge fan of bananas. They go with just about everything, provide a great reason to eat more nut butter, are inexpensive all year, and (as I suffer from FODMAP) are easy on the stomach.
Lastly, most baked banana recipes are meant to be a dessert, but this recipe isn’t drowning in butter, rum, or brown sugar. So, it makes a great pre-workout breakfast or snack, and fills in nicely as a guilt-free something sweet when the craving occurs.
Baked Nut Butter Bananas Recipe
- 5 each – medium-sized yellow, ripe bananas
- 5 tbsp – nut butter
- 5 tsp – orange marmalade
- Cinnamon – light dusting
Peel and slice bananas length-wise.
Use your finger to gently create a small trench to hold the nut butter.
Be careful not to break them open, but if you do it’s not the end, just stack them together in a small baking dish to keep them from falling over.
Place a tbsp of nut butter in each banana. Sprinkle with cinnamon.
Bake @ 350°F.
Serve with a teaspoon of orange marmalade, raspberry jam, or your favorite preserves.
Enjoy warm or cold!
Calories: 219 kcal, Protein: 5.2 g, Carbs: 33 g, Total Fat: 8 g
Sat Fat: 1 g, Cholesterol: 0 mg, Sodium: 3.7 mg, Fiber: 4 g
Photo Credit: Andrew Dole