Baked Banana Boats

Baked Banana Boats

We’ve been away in sunny Florida the last few weeks so our daily dessert intake has skyrocketed. It’s what happens when a Cold Stone Creamery is down the street from you. Not sure if you’ve ever had their chocolate cookie and ice cream sandwiches, but they’re diet suicide. I have to admit though, even when we’re not on vacation, we do dessert.

Scarlett always gets some kind of post-dinner treat ( I hate calling it that) whether it be fruit, a homemade cookie, or something I couldn’t resist at the market or bakery. I think I’m easier going about dessert because I have a great eater for a kid. If meals and nutrition were a challenge for our family, I know I’d feel quite differently about sweets. Scarlett finishes her meals and doesn’t really shy away from any foods. She’ll always try something new and will often give it a second and even third chance if the first time didn’t please her palate. Therefore, I don’t make dessert a big fuss. I figure if it’s not taboo then she won’t eat entire chocolate cake with a side of an ice cream bucket on her own one day. I have an everything in moderation motto and try to make dessert mostly a healthy dose of fruits with a few nights of something more. I also believe dessert doesn’t always have to mean cakes or cookies. It can be a digestive bisquit, cracker or frozen fruit bar. It can also be this yummy dessert boat by Whole Foods.

Baked Banana Boats

Ingredients

  • 4 bananas
  • 1/4 cup chopped strawberries
  • 1/3 cup granola
  • 1/4 cup of agave
  • 1/4 cup chopped walnuts
  • 1/4 shaved dark chocolate

Method

Preheat the oven to 350.

Hold a banana in your hand with the curve side up and slice through the top and center being sure not to puncture through to the bottom.

Place each banana in some foil.

Pry open the banana gently with your fingers creating a space for your toppings.

Drizzle agave into the banana and then carefully pack with granola.

Sprinkle with strawberries, shaved chocolate and chopped walnuts.

Fold foil around bananas, creating a cradle for each. Leave top open.

Bake bananas for about 10 minutes, until chocolate is melted and bananas are hot.

Remove and allow to cool for a few minutes and then serve.

Once again, I got ditched by Scarlett for something better. This time the something better was a swim in the pool. I didn’t mind. This treat took all of 20 seconds to make so I was able to join her in the pool.

Scarlett and her Dad devoured the bananas. A fan of anything banana (especially banana cream pie) my husband fought Scarlett for bites. The warm banana, melted chocolate and gooey agave was such a satisfying combination that we didn’t miss Cold Stone Creamery at all. Ok, maybe a little.

You might also like

Summer

Grilled Shrimp Salad

Esme used to say that she wanted to be a chef or a doc­tor. And Ben and I would always tell her that those were skill sets we’d be happy to inte­grate into

By Occasion

Easy Shrimp Tacos

When Laura and I worked at a fashion magazine together we prided ourselves on reporting on trends before they hit the mainstream. If a competing magazine got to a story

Lunch

Rigatoni with Spring Onion and Peas

We’ve launched a series of lunch videos called Lunch Ninja on our Youtube channel. If you haven’t seen them, you can click on over for some recipes meant to transform

2 Comments

  1. Karen
    March 28, 15:58 Reply
    These look and sound delicious! (and love those bowls btw!)

Leave a Reply