Make this: Parmesan Baked Bananas with Honey & Cinnamon

Parmesan Baked Bananas with Honey & Cinnamon |

Parmesan Baked Bananas with Honey & Cinnamon

It all started with a tweet. Madame Fromage tweeted “Today I heard from a pair of Brazilian cheese bloggers. My world opens:” Curious, I clicked on the link. It was all in Portuguese, but one of the photos intrigued me. It was of bananas covered in melted cheese. I tweeted Madame back. “so I clicked on that link, and know I’m dying to know – what kind of cheese is melted on bananas?” She suggested I try Google translate. Brilliant. Should have thought of that on my own.

I took the directions for the Banana Gratinada com Queijo Parmigiano Reggiano from the O Que Do Queijo blog and ran them through the translator. Parmesan. (If I had actually looked at the title of the blog post, I probably could have figured that one out myself.) The directions were simple.

Slice a banana in half. Soak in coconut milk. Sprinkle with Parmesan cheese. Bake for 10 minutes. Drizzle with honey. Sprinkle with cinnamon. Serve with jam or ice cream or whatever your heart desires. Here’s how I did it:


  • ripe banana(s)
  • whole milk (or coconut milk)
  • grated Parmesan or other nutty, hard cheese
  • honey
  • cinnamon


  1. Preheat oven to 350 degrees
  2. Slice as many bananas as you desire in half
  3. Cover in milk and allow to soak about five minutes
  4. Drain, and sprinkle generously with Parmesan or other nutty, hard cheese
  5. Bake for 10 minutes or until cheese is melted and bananas begin to brown
  6. Remove, place on serving plates. Drizzle with honey. Sprinkle with cinnamon.
  7. Serve with jam, ice cream or other accompaniment

My notes

  • I forgot to sprinkle the cinnamon on before I took the photo. I took a bite without the cinnamon before I added it. It made a big difference. I’d definitely suggest using it.
  • I served it with a vanilla bourbon peach jam that was in my cabinet from one of Philly Food Swappers events. I can’t believe how long it took me to open this jar. It’s absolutely delicious.
  • The honey came from local Stiles Apiaries in Ford, NJ. They sell it at Wegmans.
  • I used the Parmesan cheese that I had in my refrigerator, but I bet that Cherry Grove Farm’s Havilah would work wonderfully on this. I plan on trying it when I next get the chance to pick up Cherry Grove’s cheese.
  • This was my Sunday breakfast. Fabulous lazy morning, Sunday brunch type dish that’s easy, and would be a fun, unexpected dish to serve to guests. I think with vanilla ice cream, it could be a dessert, too.

I want to thank Madame Fromage for pointing me to this recipe. If you aren’t following her cheese blog, and you have any interest in cheese, you should be. She has a book coming out next month. I have a review copy sitting on my desk that I’ll be writing about soon for MNN. I’ll be sure to point you to my review when it’s up.

You should also spend some time on the O Que Do Queijo blog. I plan on it. I’m interested in finding out how else they use cheese in ways that are unexpected to me.




  1. Looks great! Can’t wait to try it.

  2. Wow, this sounds CRAZY and GOOD all at the same time!!!! Love it!

  3. You amaze me! I can’t believe you pulled all of that together between tweets. It looks ravishing. I can’t wait to forward this on to the Brazilian cheese bloggers — won’t they be surprised? You have broken all cheese pairing barriers!

  4. Hi, you are really fast. Here in Brazil we have a traditional dessert called Cartola (top-hat). It consists in grilled cheese (minas cheese or coalho cheese) over sliced grilled bananas sprinkled with sugar and cinnamon. I really love this! Sometimes when my body begs for sugar I just put a sliced banana, cheese, sugar and cinnamon in the microwave and in one minute I’m happy. Thanks for sharing our blog.

    • Renata,

      You’re welcome. I’ll have to see if I can find those cheeses locally and give this a try. I think I’m going to be trying to figure out how to put cheese and banana together more often – two of my favorite things.


  1. […] Meanwhile, Robin Shreeves heard this go down on Twitter, and she popped onto Renata’s site. Robin spied a recipe Renata made using bananas and Parmigiano, and that made Robin’s head spin, so she made the recipe that day and posted it on her site, South Jersey Locavore. […]

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