Baked bananas are safe for young children.

How to Bake Whole Bananas With the Peels On

by M.H. Dyer

A sweet treat packed with fiber and a variety of vitamins and minerals, bananas are an ideal food for people of all ages. Although fresh bananas are ready to peel and eat, you can add the versatile fruit to your diet in a nearly endless variety of ways. While you can incorporate the healthy fruit into baked goods such as bread or muffins or serve them topped with ice cream and your favorite toppings, baked whole bananas are an especially effortless and mouthwatering treat.

Preheat the oven to 350 degrees Fahrenheit.

For baking, select soft, ripe bananas with small, light brown spots but no large soft spots or mushy areas. If you have green bananas, allow them to ripen on your counter. To ripen green bananas quickly, place them in a brown paper bag.

Cut each end from the bananas with a sharp paring knife.

Place the bananas directly on an oven rack covered with aluminum foil to catch the sticky juice.

Bake the bananas until the skin is evenly and completely black. Check the bananas often because baking time varies, depending on the size of your bananas. Cooking time may be as short as 15 to 20 minutes Fahrenheit or as long as 30 to 40 minutes.

Remove the baked bananas from the oven. Use tongs because the bananas will be extremely hot.

Allow the baked bananas to cool until they are comfortable to touch. Use the paring knife to slit the banana skins lengthwise from one end to the other.

Place the baked bananas on plates and serve them warm from the oven.

Items you will need

  • Brown paper bag
  • Sharp paring knife
  • Aluminum foil
  • Tongs
  • Plates


  • Although baked bananas are delicious with no embellishments, you can top the bananas with a number of flavorful toppings. Ideas include orange marmalade, honey, chocolate sauce or chopped chocolate bars, whipped cream, butter, brown sugar, marshmallows, nuts or fruits.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

  • Dynamic Graphics/Creatas/Getty Images