S.W. Recipe: Baked Almond Butter Bananas

“Hot stuffed bananas! Getcha hot stuffed bananas!”


If you know team S.W., you know we’re all about eating well, but that we know how important it is to indulge (looking at you pastries/bagels/other refined-and-fabulous-tasting treats). So we’re always on the lookout for our food version of Prince Charming: healthy, sweet treats that satisfy but won’t leave us feeling sluggish or bloated. (Right now, we’re really into Hungry Root’s Black Bean Brownie Butter and Big Spoon Roasters Chai Spice nut butter.)


While we love scouring the interwebs and shelves for our next favorite, edible find, we also get a kick out of experimenting in the kitchen, which is where this recipe comes in.


We discovered a phenomenal-looking recipe for Baked Bananas in Ella Woodward’s cookbook, Deliciously Ella, and got to cooking. We improvised a little based on ingredients we had in our pantry that we thought would add to the deliciousness, and now we present to you a recipe that’s our jam … our banana jam-a.

Baked Almond Butter Bananas




  • 2 (very ripe) bananas
  • 1 tablespoon cinnamon
  • 2 teaspoon cocoa powder
  • 1 tablespoon coconut oil
  • 2 pitted dates
  • 2 tablespoon nut butter (unsweetened, preferably)



Disclaimer: This recipe requires that you get your hands a little dirty. I’m sure a little patience and finesse would leave your hands clean, but I was too excited to pop this bad boy into the oven.


Peel the banana, then cut a slit down the middle lengthwise. You want to keep the banana whole, so try to avoid slicing through the bottom (halfway down should be just fine).


Mix the coconut oil and nut butter in a small bowl, then gently stuff the mixture into the cut of the banana (my preferred method is with my fingers, but to each her own). Next, chop the dates and sprinkle them on top of the mixture that’s inside the banana. Then sprinkle the cinnamon and cocoa powder on the banana.


Wrapped the stuffed banana in aluminum foil and pop it in the oven at 400℉ for 11-13 minutes. You’ll know it’s ready when the banana is hot, aromatic and begging to be devoured.

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