Brazilian Baked Bananas

Sometimes the simplest things knock you sideways.

Whole bananas go straight into a hot oven, skin and all, until the peels turn dark and the fruit inside goes soft, sweet, and almost custard-like.

Split them open, drop in a generous tablespoon of butter, and hit them with salt and pepper.

That savory-sweet combo is what makes this a Brazilian staple, not a dessert.

Serve them alongside grilled meats, rice and beans, or just eat them straight off the baking sheet standing at the counter.

Chef Tips

• Use ripe but firm bananas; overripe ones will turn to mush in the oven
• The skins will blacken and that’s exactly what you want
• A squeeze of lime juice after splitting adds a bright, tangy contrast to the rich butter
• Try these as a side dish with churrasco or feijoada for an authentic Brazilian spread