The next time you plan on using bananas for baking or cooking purposes, toss them in the oven, unpeeled, to bake or roast first. Just as with nuts, garlic or vegetables, roasting bananas deepens their flavor. Roasting concentrates, softens and drives out excess water, thereby enhancing the taste of whatever you are making. Roasted bananas also make a tasty treat on their own -- you can eat them right out of the peel.
Preheat your oven to 400 degrees Fahrenheit.
Place whole bananas on a baking sheet. Do not peel them. Add one banana per person you are preparing them for.
Bake the bananas in the oven for 15 to 20 minutes, until the peels turn completely black. Remove the bananas from the oven and let them cool just enough for you to be able to handle them.
Cut off the stem end of the bananas, then carefully split them in half lengthwise. Lay the banana halves flesh side up. You can now scoop out the soft banana flesh from the peel to make banana bread or other treats. You can also sprinkle the roasted banana halves with cinnamon, nutmeg, brown sugar, a drizzle of chocolate sauce or a dollop of whipped cream and eat the soft banana with a spoon, right out of the peel.
Items you will need
- Baking sheet
- Sharp knife
- You can opt to partially split the bananas before roasting them and stuff the split with any type of garnish, such as brown sugar, chocolate chips, or peanut butter, hazelnut-chocolate spread. The stuffing will melt into the banana as it roasts in the oven.
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