Pin it
These mouthwatering skillet-fried cinnamon bananas turn regular fruit into a gooey, caramelized delight that'll upgrade your morning meal or after-dinner treat in mere minutes. When butter, cinnamon, and honey come together, they create an amazing sauce that wraps each banana piece in incredible flavor.
I came up with this idea one day when trying to jazz up a boring yogurt bowl for my fussy child. These caramelized bananas were such a success that we now use them as our go-to method for saving nearly-too-ripe bananas.
Ingredients
- Bananas: Go for ones that are ripe but still sturdy enough to keep their form when sliced and heated
- Cinnamon: Brings a cozy spiced flavor that works beautifully with the banana's natural sweetness
- Butter: Gives the sauce its luxurious texture and helps create that gorgeous golden surface
- Raw honey: Adds sweetness and helps form the sticky glaze that coats each banana piece
Step-by-Step Instructions
- Make The Sauce Base:
- Mix honey, butter and cinnamon in your frying pan over medium-high heat. Let everything melt and blend, stirring gently until you get a smooth sauce. This typically takes around 1 minute, until you see small bubbles forming.
- Cut And Place Bananas:
- Slice bananas into half-inch rounds so they'll cook evenly while staying intact. Put them in the pan in one layer, making sure each slice touches the hot sauce directly.
- Brown The First Side:
- Allow bananas to sit untouched for about 4 minutes. Keep an eye on them as they start to develop a caramelized exterior. You might need to turn your heat down if they're browning too fast or up if they're not browning enough.
- Turn And Complete:
- Gently flip each banana slice with a small spatula. The first side should be deeply golden with slightly crispy edges. Cook another 4 minutes until the second side matches the first in caramelization.
- Dish Up Right Away:
- Move the hot caramelized slices straight to your breakfast item or dessert. Pour any leftover sauce from the pan over top for extra yumminess.
Pin it
The trick to getting this dish right is finding the perfect heat level. If it's too hot, your honey will burn before the bananas are done. Too cool and you won't get that wonderful caramelization that makes them so tasty. On my gas stove, medium-high works just right, but you might need to tweak based on what you're cooking with.
Perfect Pairings
These sweet, soft bananas can make ordinary breakfast foods feel fancy. Try putting them on top of fluffy pancakes or waffles, over a bowl of oatmeal, or crowning a piece of French toast. There's something magical about the way warm, soft bananas contrast with cold, creamy bases, creating an awesome mix of temperatures and textures.
Storing Leftovers
These bananas taste best right after cooking, but if you have extras, you can keep them in the fridge in a sealed container for up to 2 days. Warm them up carefully in the microwave for 20-30 seconds or in a pan on low heat. They'll get softer but still taste great. I often throw leftover pieces into overnight oats or blend them into my morning smoothies.
Healthier Variations
Want a lighter version? You can use half the butter and swap the honey for pure maple syrup. Adding a tiny bit of nutmeg or cardamom with the cinnamon creates more interesting flavors. If you don't do dairy, coconut oil works great instead of butter and adds a slight tropical touch that goes really well with bananas.
Pin it
These caramelized bananas might be simple, but they're packed with flavor and can turn your everyday meals into something you'll really look forward to.
Frequently Asked Questions
- → Can I use overripe bananas for this dish?
You can try slightly overripe ones, but super soft or mushy bananas might break apart while cooking. Firm, just-ripe bananas work way better since they won't fall apart during the caramelizing process.
- → What can I substitute for honey?
You can swap in maple syrup, agave, or even brown sugar instead of honey. Each option gives a slightly different taste but they'll all get nice and caramelized.
- → How do I prevent the bananas from getting mushy?
Make sure your pan is hot before adding the bananas, pick firm ripe ones instead of soft ones, and don't crowd too many in the pan. Also, try not to move them around much - just flip them once when they turn golden on the first side.
- → Can I add other spices besides cinnamon?
You bet! Try a bit of nutmeg, cardamom, ginger, or a splash of vanilla for different flavor combos. A tiny sprinkle of sea salt can also make the sweet flavors pop even more.
- → How long do pan-fried bananas keep?
These sweet bananas taste best when they're fresh and warm. They get softer and lose their nice texture when stored. If you must save them, you can keep leftovers in the fridge for a day and warm them gently in a pan.
- → Can I make this dish ahead of time for a brunch?
It's really best to cook these right before you want to eat them since they only take about 8 minutes. They'll get too soft and won't have that yummy caramelized texture if you make them too early.