When the holiday table is already crowded with pies and cobblers, it is mighty nice to have a dessert that asks almost nothing of the cook. This simple baked banana dish leans on the old-fashioned habit of making something sweet from what is already in the pantry, and it turns humble whole bananas into a soft, spoonable treat with a syrupy finish that feels just right for Thanksgiving. It is the kind of easy, practical dessert that suits a busy farmhouse kitchen, especially when the oven is already warm and the family is waiting around for supper.
Serve this warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of plain Greek yogurt if you want something a little less rich. It also goes nicely beside a cup of coffee after the big meal, and if you are setting out a dessert spread, this makes a lovely contrast to pumpkin pie, pecan bars, or spice cake.
4-Ingredient Oven-Baked Thanksgiving Bananas
Servings: 6
Ingredients
6 raw whole unpeeled bananas
Directions
1. Preheat your oven to 375°F and lightly butter an oven-safe casserole dish if you like easier cleanup.
2. Arrange the raw whole unpeeled bananas in a single layer in the casserole dish.
3. Sprinkle the brown sugar evenly over the bananas, then scatter the butter pieces over the top and finish with the cinnamon.
4. Bake for 30 to 35 minutes, until the peels are darkened and split and the bananas inside are very soft.
5. Let the dish rest for 5 minutes, then open the peels slightly and spoon some of the buttery brown sugar syrup over each banana before serving warm.
Variations & Tips
With chopped pecans: For a little Thanksgiving character, sprinkle a handful of chopped pecans over the top before baking. They toast lightly in the oven and give the soft bananas a welcome bit of crunch.
Extra spice: Add a pinch of nutmeg or a little pumpkin pie spice along with the cinnamon if you want the dish to lean more toward the holiday table. Just keep it light so the banana flavor still shines through.
Make it sauce-like: If your bananas are not very ripe, add 2 tablespoons of water to the dish before baking. That helps the brown sugar and butter melt into a looser syrup for spooning.
How to serve: These are easiest to eat with a spoon right out of the peel, almost like a little banana boat. If you prefer, scoop the fruit from the peels and serve it in small dessert bowls with the pan syrup over top.
Leftover tip: Leftover baked bananas can be chilled and spooned over oatmeal, pancakes, or plain yogurt the next morning. Nothing goes to waste that way, and that is a fine old kitchen habit to keep.
