Mexican Baked Banana Dessert with Cinnamon and Chili Recipe
A simple dessert of bananas baked with butter, sugar, cinnamon, and a touch of chili, served warm. In Mexico, fruit is often seasoned with a pinch of chili, which may be surprising, but it really enhances the sweetness. The flavor is similar to caramelized bananas from a pan, just with a gentle spicy finish, and the oven does most of the work.
This dessert combines the natural sweetness of bananas with warm cinnamon and a subtle chili kick, inspired by Mexican ways of seasoning fruit. Baking concentrates the flavors and creates a rich, caramel-like sauce with almost no effort.
Chef's tips
Use ripe but still firm bananas so they keep their shape while baking. Adjust the amount of chili to your taste—start with a small pinch if you’re unsure. For extra aroma, you can use real vanilla seeds or good-quality vanilla extract.
How to serve
Serve immediately after baking, while the bananas are still warm and the sauce is fluid. Top with thick natural yogurt for a lighter version or with vanilla ice cream for a more indulgent dessert. Sprinkle with toasted nuts such as pecans, walnuts, or almonds for crunch.
Ingredients
- bananas - 4 piece
- butter - 40 g
- brown sugar - 3 tablespoons
- cinnamon - 1 teaspoon
- chili pepper - 0.25 teaspoons
- lime juice - 1 tablespoon
- vanilla - 0.5 teaspoons
- nuts - 2 tablespoons
- plain yogurt - 150 g
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter.
- Peel the bananas and cut them in half lengthwise. Arrange them cut side up in the dish.
- In a small saucepan, melt the butter over low heat. Add the sugar, cinnamon, chili, lime juice, and vanilla, stirring until the sugar starts to dissolve and a thick, fragrant sauce forms.
- Pour the prepared sauce evenly over the bananas, making sure each half is well coated.
- Place the dish in the oven and bake for 15–20 minutes, until the bananas are soft and the sauce is bubbling and slightly thickened.
- Meanwhile, chop the nuts into smaller pieces.
- After removing from the oven, let the bananas sit for 3–4 minutes so they are not boiling hot.
- Serve the bananas warm, drizzled with the sauce from the dish, with a spoonful of thick yogurt or a scoop of ice cream and sprinkled with chopped nuts.
Storage
Resztki przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj krótko w mikrofalówce lub w piekarniku w niskiej temperaturze. Najlepiej dodać świeży jogurt lub lody dopiero przy podaniu.
