Mexican Baked Banana Dessert with Cinnamon and Chili Recipe
A simple dessert of bananas baked with butter, sugar, cinnamon, and a touch of chili, served warm. In Mexico, fruit is often seasoned with a pinch of chili, which may be surprising, but it really enhances the sweetness. The flavor is similar to caramelized bananas from a pan, just with a gentle spicy finish, and the oven does most of the work.
This dessert combines the natural sweetness of bananas with warm cinnamon and a subtle chili kick, inspired by Mexican ways of seasoning fruit. Baking concentrates the flavors and creates a rich, caramel-like sauce with almost no effort.
Chef's tips
Use ripe but still firm bananas so they keep their shape while baking. Adjust the amount of chili to your taste—start with a small pinch if you’re unsure. For extra aroma, you can use real vanilla seeds or good-quality vanilla extract.
How to serve
Serve immediately after baking, while the bananas are still warm and the sauce is fluid. Top with thick natural yogurt for a lighter version or with vanilla ice cream for a more indulgent dessert. Sprinkle with toasted nuts such as pecans, walnuts, or almonds for crunch.
Ingredients
- bananas - 4 piece
- butter - 40 g
- brown sugar - 3 tablespoons
- cinnamon - 1 teaspoon
- chili pepper - 0.25 teaspoons
- lime juice - 1 tablespoon
- vanilla - 0.5 teaspoons
- nuts - 2 tablespoons
- plain yogurt - 150 g
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter.
- Peel the bananas and cut them in half lengthwise. Arrange them cut side up in the dish.
- In a small saucepan, melt the butter over low heat. Add the sugar, cinnamon, chili, lime juice, and vanilla, stirring until the sugar starts to dissolve and a thick, fragrant sauce forms.
- Pour the prepared sauce evenly over the bananas, making sure each half is well coated.
- Place the dish in the oven and bake for 15–20 minutes, until the bananas are soft and the sauce is bubbling and slightly thickened.
- Meanwhile, chop the nuts into smaller pieces.
- After removing from the oven, let the bananas sit for 3–4 minutes so they are not boiling hot.
- Serve the bananas warm, drizzled with the sauce from the dish, with a spoonful of thick yogurt or a scoop of ice cream and sprinkled with chopped nuts.
Storage
No storage information available for this dish.
I love making this dessert when I have a few ripe bananas to use up. The combination of cinnamon and chili always surprises guests, but after the first bite they usually ask for the recipe. It’s quick, comforting, and feels special without much work.
