Roasted Banana
A simple breakfast recipe that brings back good memories from the days when I visited my grandma’s country farm. She had a large piece of land designated for banana trees.That area was so huge that, as a kid, it was our special place to play “hide and seek” games. 
But that kind of banana growing on her farm is not easily found here in the United States. Surprisingly I found it a few days ago while I was shopping for groceries in an Asian Marketplace with the name of “Burro Banana” (Donkey Banana). Even though it looks a lot like the ones my Grandma had on her farm, it didn’t taste same. So I decided to find out more about these particular type of bananas.
What happened next is that I discovered a whole world of information on more than 1,200 varieties of bananas, full of Vitamin c, Potassium, and even fiber, just to list a few of their virtues! I guess Grandma knew best what to feed her growing grandchildren. Just a roasted banana served with some fresh milk and that’s it! In those good old days there was no need to “open a box” or a “bottle” for breakfast. The cow and the banana trees were right there on the kitchen patio. Nowadays and once in a while, a plain plantain is good enough for me to do the trick back to Grandma’s kitchen. And I am glad to know that there are still women in my country feeding this healthy breakfast to their kids. No chemicals, fillers or artificial flavors added!
To cook this you do not need your measuring cups.
How to make Roasted Banana
Plantain bananas and Burro Bananas, pick one.
Plantain bananas and Burro Bananas, pick one.
- Place the banana in a hot skillet and roast, turn to roast evenly. It is ok if it rips. You can make a small slit to the peel before roasting if you prefer to let steam out thru it. This can also be done under your broiler. Or during your next barbecue, placing the bananas on the top of the grill and have it as a dessert.
- After a few minutes, it will look like this and now it is ready to serve in a small bowl with some warm milk and topped with ground cinnamon. Look at all the caramel dripping from the banana.
- And if you enjoy pumpkins, this is another way you can eat it. Baked pumpkin with warm milk and a teaspoon of brown sugar. These 2 dishes were common for breakfast or as a light dinner growing up at Grandma’s house. Now use your imagination and add the toppings of your choice.
ROASTED BANANA FOR A WARM BREAKFAST
Ingredients
- 1 Plantain bananas and Burro Bananas pick one.
Instructions
- Place the banana in a hot skillet and roast, turn to roast evenly. It is ok if it rips. You can make a small slit to the peel before roasting if you prefer to let steam out thru it. This can also be done under your broiler. Or during your next barbecue, placing the bananas in top of the grill and have it as a dessert.
- After a few minutes it will look like this and now it is ready to serve in a small bowl with some warm milk and topped with ground cinnamon. Look at all the caramel dripping from the banana.
- And if you enjoy pumpkins, this is another way you can eat it. Baked pumpkin with warm milk and a teaspoon of brown sugar. These 2 dishes were common for breakfast or as a light dinner growing up at Grandma’s house. Now use your imagination and add the toppings of your choice.
¡Buen provecho!
Mely,
Note: Originally published as a guest post at Rebecca’s Blog “ Chow and Chatter”. Stop by and visit her blog. Her recipes are always easy and healthy. Did I need to say more?
This post is part of the Hearth and Soul Blog Hop.
More recipes:
Tamal de Cazuela – Tamal Casserole
Cucumber Lime Agua Fresca
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Mexico in my kitchen
February 18, 2011 at 1:01 pmThank all for stopping by. It is always nice to read your kind comments.
Have a blessed weekend. 🙂
Mely
Tom @ Tall Clover Farm
February 18, 2011 at 1:47 pmMely, what a simple sweet treat. I had a bunch of regular bananas, and I split one in half and heated it in a skillet with butter and tossed it into my oatmeal, um um good. Thanks for the inspiration!
Candace
February 18, 2011 at 3:59 pmMely, I love the idea of roasted banana and so much enjoyed reading about your Abuela! Such wonderful memories! I passed your blog on to my father-in-law. I thought he would enjoy this recipe, as well. Thank you so much for stopping by to see me and for your sweet comments, always. It's so nice to hear from you. Have a wonderful weekend! Candace
[email protected] Spicy
February 18, 2011 at 6:18 pmI have never cooked bananas this way.Roasted bananas sound awesome..I m sure my husband would love it.Loved reading all those sweet food memories 🙂
a moderate life
February 19, 2011 at 12:08 amHI Mely! you also bring back huge memories for me from visiting MY granny when she lived in puerto rico and she had bananas growing down the finka and also coffee trees! I ate plenty of hot banana con leche as well! What a lovely recipe! thanks so much for sharing your memories and this recipe on the hearth and soul hop! all the best! Alex
kirby
February 19, 2011 at 3:30 pmThis would make a great campfire dessert. Healthy, almost no mess, and if I drizzled chocolate over it, my husband might even love it.
Linda
February 20, 2011 at 1:39 amI love bananas and this recipe is another way I can enjoy them. I just signed up to follow your blog and I look forward to reading more of your delicious recipes!
Blessings,
Linda
If you get a chance, check out Giveaway on my blog.
Quay Po Cooks
February 20, 2011 at 10:23 amThis sounds like a yummy breakfast. Simple, easy and delicious! NICE!
Christy
February 21, 2011 at 10:49 pmOh Mely, I bet my kids would devour such a delicious breakfast and they would think it was such a treat! Thank you for sharing this with us at the Hearth and Soul Hop!
NORA
February 23, 2011 at 1:15 amMely que preciosos recuerdos! Será ese plátano llamado costillón? que es como acidito…
Oye no me estan llegando tus entradas… no se por que =(
Miriam
February 23, 2011 at 4:20 amTHIS is comfort food to me, I can almost taste it's delicious creamy flavor right now. Miriam
Lori
February 23, 2011 at 12:46 pmI have never roasted a banana. Now I am curious about the taste.
Mexico in my kitchen
February 23, 2011 at 4:29 pmHola Nora,
Los que hacia mi abuelita era los costillones, pero eso de la foto no son iguales. Tiene un sabor mas dulce pero simples en cuanto a sabor a platano se refiere.
Carol @ There's Always Thyme to Cook
February 25, 2011 at 8:18 pmI've never heard of a burro banana, but have had plantain. Roasted looks so good! Great breakfast, but would love a bowl of that now, for a snack!
José Carlos
April 29, 2015 at 4:53 pmI've came to save you, I'm from Veracruz and we call that kind of platano, PLATANO MACHO and it is usually served fried. I too have lots of memories of my grandma cooking me the fried ones, those are the best. Search for PLATANOS FRITOS (Veracruz ones)