Roasted Bananas

I don’t know when it occurred to me that bananas should be roasted. I roast everything else … from apples to zucchini and love the results. So why not bananas? The skins provide the perfect covering for the insides to stay warm but not burn. And the natural sugars simply caramelize to seal the flavor beautifully. As I set them aside to cool, the aroma takes over my kitchen and makes me dream of adding the mashed results to the batter of waffles, pancakes, muffins, breads and cakes as well as folding into ice creams, sauces and pies. The possibilities are endless!

Roasted Bananas

Yield: 1-1/4 cups

4 bananas, unpeeled

Preheat the oven to 350 degrees. Place a piece of parchment on a rimmed baking sheet and add the bananas. With an ice pick, pierce each banana 5 times. Roast 40 minutes and set aside to cool. When cool enough to handle, peel and discard the outer skin. Mash to the desired consistency and use immediately or refrigerate.


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