Roasted bananas with peanut butter sauce recipe

(7 ratings)

Roasted bananas with peanut butter sauce is a simple dessert that is better for you but tastes great.

roasted bananas
  • healthy
  • healthy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories108 Kcal5%
Fat5 g7%
Saturated Fat2 g10%
Carbohydrates12.5 g5%

Roasted bananas with peanut butter sauce are a simple dessert that is better for you but tastes great. Bananas and peanut butter is a much loved combination, and a true breakfast classic. We’ve taken this popular pairing and used it to make a simple but satisfying dessert. Make sure to use a natural peanut butter, as, unlike the processed versions, they don’t contain environmentally harmful palm oil and are lower in sugar and additives. We love Pip and Nut and Mani Life – both available in supermarkets and online. You can use either smooth or crunchy, whichever you prefer or have in the house. Cooking the bananas enhances their natural sweetness in this guilt free, gluten free dessert, and the combination of warm fruit with cool sauce makes this feel really luxurious. Be sure to use ripe or even overripe bananas, as they get sweeter as they ripen. At just over 100 calories per serving, this ticks all the boxes for anyone looking for a healthier sweet treat.


  • 3 bananas
  • 1tsp icing sugar

For the sauce:

  • 2tbsp peanut butter
  • 4tbsp half fat crème fraîche

To decorate

  • 1tbsp unsalted roasted peanuts
  • ¼tsp cinnamon
  • 1tsp maple syrup




  1. Cut the bananas in half lengthways, leaving the skin on and dust over the icing sugar. In a non-stick pan over a medium-high heat fry the banana halves with their centres facing downwards for about 3-5 mins, until turning golden brown and arrange on a serving dish.
  2. Mix the ingredients for the sauce together and drizzle over the bananas along with the maple syrup. Sieve over the cinnamon and scatter over the peanuts.
Top Tip for making Roasted bananas with peanut butter sauce

You can swap peanut butter for tahini to make this a more sophisticated dessert

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.