This baked banana dessert is perfect for when your fruit bowl is overflowing with too many ripe bananas.
- 4 ripe bananas
- 6 fresh dates pitted, or 12 dried
- 1/2 cup hot water
- 1/2 cup chopped walnuts or hazelnuts
- 1 tsp cinnamon
- 2 tbsp choc chips optional
- 4 tbsp Greek yogurt to serve
Heat your oven to 350F and line a tray with baking paper.
Place the unpeeled bananas on the tray.
Place the dates (if using dried dates, soak them in the water for 1 hour before using) and the hot water in a small bowl on the tray.
Bake for 15 minutes.
Turn the bananas over, add the walnuts to the tray, and remove the dates from the oven.
Cook the bananas and nuts for a further 10 minutes. The skin of the fruit will be blackened.
Blend the choc chips (if using), cinnamon, dates and the water to a smooth paste.
Remove the bananas from the oven and slice down the center, opening up carefully.
Fill each with ¼ of the date sauce, then top with the crushed nuts.
Drizzle with the yogurt and serve immediately