This recipe makes 2 large or 3 medium bananas—2-4 servings. This recipe doubles and triples well, so feel free to make a bunch! We all like them warm, but they are still very good as leftovers. Prep time: 5-10 minutes. Cook time: 12-18 minutes. I hope you like it.a
Ingredients:
- 2 large or 3 medium very ripe bananas
- ¼ cup chopped raw pecans
- ¼ cup chopped raw walnuts
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- 1/8 tsp cloves
- 1/8 tsp cardamom
- Dash salt
Directions:
- Chop nuts fairly finely (it’s okay if they aren’t completely evenly chopped). Combine chopped nuts with spices and mix to evenly coat.
- Slice bananas lengthwise about three quarters of the way through the banana (careful not to cut the peel underneath). Spread the banana open and fill the groove with the nut and spice mixture.
- Barbecue on a medium to moderately hot grill for 14-18 minutes (time will vary based on the size of your bananas and how hot your grill is). The peel will darken (and maybe turn completely black) which is normal. You know they’re done when the peels are dark, the banana is bubbling away and they smell fantastic!
- Alternatively, place stuffed bananas on a cookie sheet (line with parchment paper, tin foil or a silicone liner to make clean-up easier) and bake at 425F in the middle of the oven for 12-14 minutes.
- Remove from the grill (or oven) and enjoy warm! Eat with a spoon scooping right out of the peel! A scoop of The Best Ever Paleo Vanilla Ice “Cream” is optional.
