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Baked Bananas (Vegan, Whole30)

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Last Updated on November 28, 2020

bakes bananas

It’s been Snow Armageddon in Portland and I have been “stuck” in my house for 4 days.  First, I hate the snow.  I hate feeling trapped in my house.

 It’s during times like this that I can imagine how the first pioneers must have felt as the snow piled up outside.  They would have prayed that all their hard work growing food during the year would keep them alive during the long, dark winter.

No Ma’am, I don’t want anything to do with that way of life, and I’m already trying to convince Mr. Bejelly that we need to move to any place where the sun shines 300 days a year.

Anyhow, back to this week’s recipe.  It came about because I had nothing else in my pantry.  Sometimes you get the best results when you have to be creative.  This is one of those times.  It’s warm and simple, and perfect for these cold winter days. It’s also whole30 compliant without the maple syrup.

bakes bananas
A baked banana dessert recipe for a grain-free, Paleo diet - A Girl Worth Saving
Yield: 3

Baked Bananas

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 Tablespoon lemon juice
  • 1 Tablespoon B grade maple syrup, or honey (Omit for Whole30)
  • 3 Tablespoons coconut oil, or ghee
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon power
  • 1/8 teaspoon allspice
  • 1/4 cup shredded coconut
  • 2 large ripe bananas, peeled and sliced

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a small bowl add the lemon juice, honey, melted butter, sea salt vanilla, cinnamon, allspice and shredded coconut and blend well.
  3. Place your sliced bananas in a small baking dish and cover with the coconut mixture. You can also place this into two smaller ramekins.
  4. Bake for 25 minutes until lightly golden brown.

Did you make this recipe?

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Michelle Roux

Wednesday 17th of August 2016

Thanks for sharing this, definitely a new favorite of mine!

Andrea

Friday 26th of December 2014

I have made this a couple of times, with the adjustment of replacing half of the oil with tahini. TO DOE FOR! I serve it as a side with breakfast and we can't get enough! Also, if you double the recipe it fits nicely in an 8x8 pan. Thanks for posting!

Jeremey Quinn

Sunday 29th of June 2014

I need to apologize because I didn't even try to make your original recipe before I changed it just a little. I added a half a can of pumpkin puree to the banana mixture before putting it all together. Amazing! Thanks for the great recipe. I have a second batch in the oven right now with the rest of the pumpkin puree but this time I used mostly ripe plantains (because I am a little obsessed with them). I'll let you know how they turn out!

Kelly Bejelly

Sunday 29th of June 2014

What a fun twist Jeremy! I'll have to try that the next time I make this.

Heather

Sunday 27th of April 2014

I doubled this recipe for a big family dessert and it was so delicious! I thought the sauce might not make it to the bananas since it was so tasty, but I managed to stop myself from "sampling" the entire bowl. Phew, that was a close one!

Kelly Bejelly

Sunday 27th of April 2014

Yeah! I have the same problem Heather :)

Christine |Taste of Divine

Thursday 13th of February 2014

Hey Kelly! Some of my best (and worst, haha) dishes tend to be when I have nothing in the kitchen. I think it just forces us to get creative :) This dish looks fantastic! I already have all the ingredients, I'm definitely making this over the weekend!

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