A delicate, quick warm dessert: baked bananas with melted chocolate and a hint of cinnamon. This is a simple Polish interpretation of a sweet ending to a meal — using popular ingredients available in every store. Bananas, when heated, take on a caramelized, soft texture, and the pieces of chocolate create a velvety, glossy sauce. Serve with natural yogurt or a scoop of vanilla ice cream; chopped nuts can be added for texture. The dish is quick, visually impressive (golden bananas and shiny chocolate), and perfect for both an everyday dessert and a small gathering.
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Preheat the oven to 200°C (top-bottom) with the standard heating program. If you have a convection function, lower the temperature to 190°C. Prepare a baking tray and line it with parchment paper or use small ovenproof ramekins.
Peel the bananas. Place each banana on a cutting board and cut lengthwise, but do not cut all the way through — just open the halves to form a boat shape. If the banana is very long, you can cut it in half. Drizzle both halves with a little lemon juice (also the edges) to prevent browning.
Melt the butter: in a small bowl, place the butter and heat in the microwave for 15–20 seconds or in a small saucepan over very low heat until it becomes liquid. Add the honey and stir with a spoon until a smooth glaze forms.
Using a silicone brush, coat the halves of the bananas with the prepared glaze of butter and honey. Sprinkle each half evenly with a little cinnamon. Place pieces of chocolate on each half: you can break the bar into squares or cut it with a knife — spread the chocolate so that it covers the surface of the banana.
Arrange the prepared bananas on a baking sheet (cut side up). Bake in a preheated oven for 8–10 minutes until the chocolate melts and the banana becomes soft and slightly golden at the edges. If you want extra browning on the chocolate, turn on the broil function for 1–2 minutes, watching closely to ensure the chocolate does not burn.
After removing from the oven, sprinkle the bananas with chopped walnuts (if using). Serve hot directly on a plate with a spoonful of natural yogurt on the side or on top. The yogurt will cool the dessert and add a pleasant tanginess.
After cooling, remove the parchment paper and wash the baking tray by hand or in the dishwasher. Residual chocolate can be more easily removed by soaking in warm water for a few minutes.
Bananas began to be more widely used in desserts in Poland in the 20th century; the combination of baked bananas with chocolate is a variation on the classic French dessert, but it quickly gained popularity due to its simplicity and the fact that bananas caramelize in the oven without additional sugar.
Serve hot on simple flat plates to create nice streaks with the chocolate. For contrast, add a spoonful of cold natural yogurt or a scoop of ice cream alongside. Sprinkle freshly chopped nuts just before serving to maintain their crunch.
The dessert is best eaten immediately. Store in the refrigerator for up to 24 hours covered with plastic wrap; before serving, reheat in the oven for 5–7 minutes at 180°C or in the microwave for 20–30 seconds. Long-term storage is not recommended, as the bananas become soft and dark.
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A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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