Bananas are typically in season for most of us all year long, so here is a delicious, quick honey snack for everyone. The Honey Banana tastes so good you’ll find your bananas never have a chance to get brown. We gave this recipe a try with four types of honey: Buckwheat, Orange Blossom, Sage and Creamy Wildflower. After careful taste testing the Buckwheat Honey won the day as the best. There is no wrong honey, so try this with your favorite honey and let us know what worked best for you.
Variations: add ½ inch apple pieces, peaches, and/or berries or pomegranate seeds or serve warm with your favorite hot breakfast cereal, over ice cream, or cheesecake. Try it as chutney alongside savory dishes such as turkey, bacon, turkey kielbasa or ham. Also goes great with sautéed spinach, cooked kale, or with quinoa. You can use as many bananas as you’d like and each banana serves one to two people.
- 1 banana
- 1 tablespoon of Buckwheat Honey
- 1/8 teaspoon of cinnamon
- Preheat Oven to 350°
- Slice the banana in half lengthwise
- Cut each half into ½ inch pieces
- Place in an oven-safe dish
- Drizzle with honey
- Sprinkle ⅛ – ¼ teaspoon cinnamon to taste
- Toss to coat all of the pieces
- Cover and bake for 10-15 minutes