1 medium Banana
2 tsp Honey
- Cut bananas in half, lengthwise
- Preheat oven to 400°F
- Place the banana in an ovensafe dish
- Bake, covered for 10-15 minutes
This recipe originally came from Skinny Taste
I generally am not concerned about how my plate looks as long as the food is tasty. The coconut whipped cream in the picture above is pretty ugly looking, but it tastes soooo good.
I really wanted these to be crispy, and they were not. They were, however, quite delicious. Next time I will try something else to see if they crispify better. There will be a next time. Actually, I think tonight will be the "next time"!
I have a tendency to not measure things. I didn't measure the honey, and I think I ended up using too much. To cut back on the bite from the honey, I made a coconut whipped cream.
This time around was a little too soft and a little too sweet (we're talking about baked bananas here, nothing else). I am looking forward to making this again, and the taste was awesome. I couldn't eat three whole bananas so I put some in the fridge for the next day. For some reason, I was surprised that they had turned brown, but that's what bananas do. They were still tasty. I will give them a 4 this time around. TC says, "Too sweet and kinda mushy" and he gives it a 3.