Brown Sugar Roasted Bananas with Walnuts
Warm, caramelized bananas roasted with brown sugar, butter, and a crunch of toasted walnuts.
Recipe Author
Riff Kitchen@riffkitchen
Brown Sugar Roasted Bananas with Walnuts
Warm, caramelized bananas roasted with brown sugar, butter, and a crunch of toasted walnuts.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 15 cook
- 20 min
- servings
- 4
- effort
- Easy
Chef's note
This recipe transforms spotty bananas into a sophisticated, comforting dessert in under twenty minutes.
Method
7 steps · tap one to tick it off
Tips
Use ripe but firm bananas. Yellow bananas with a few brown spots soften in 15 minutes and keep their shape. Heavily spotted ones collapse into the syrup.
Watch the walnuts at the edges. Nuts near the hot rim of the dish brown faster than the bananas soften. Check at 10 minutes and push them into the syrup if they darken.
Serve while the syrup still runs. The brown sugar syrup sets into a sticky toffee as it cools. Spoon it over the bananas straight from the oven.
Swaps
No unsalted butter? Salted butter, which sharpens the caramel, or coconut oil for a dairy-free version.
No cinnamon? Nutmeg, cardamom or pumpkin pie spice, a little less than the cinnamon.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn darker and softer.
Freezer: Not worth freezing: roasted bananas thaw grey and mushy, fit only for smoothies or banana bread.
Reheat: Covered in a 180°C oven for 5 to 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
Ready to Remix
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Chef's note
This recipe transforms spotty bananas into a sophisticated, comforting dessert in under twenty minutes.
Instructions
Follow the steps to perfection.
Tips
Use ripe but firm bananas. Yellow bananas with a few brown spots soften in 15 minutes and keep their shape. Heavily spotted ones collapse into the syrup.
Watch the walnuts at the edges. Nuts near the hot rim of the dish brown faster than the bananas soften. Check at 10 minutes and push them into the syrup if they darken.
Serve while the syrup still runs. The brown sugar syrup sets into a sticky toffee as it cools. Spoon it over the bananas straight from the oven.
Swaps
No unsalted butter? Salted butter, which sharpens the caramel, or coconut oil for a dairy-free version.
No cinnamon? Nutmeg, cardamom or pumpkin pie spice, a little less than the cinnamon.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but turn darker and softer.
Freezer: Not worth freezing: roasted bananas thaw grey and mushy, fit only for smoothies or banana bread.
Reheat: Covered in a 180°C oven for 5 to 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix