Pan Fried Cinnamon Bananas

This pan fried cinnamon bananas recipe transforms ordinary bananas into a decadent treat with minimal effort. The natural sugars in the bananas caramelize beautifully, creating a dessert that tastes indulgent while using just a handful of ingredients.

I discovered this recipe during a late night craving when my pantry was nearly empty. What started as a desperate attempt to satisfy my sweet tooth has become my go to quick dessert when guests drop by unexpectedly.

• Ripe bananas: Choose ones with some brown spots for natural sweetness but still firm enough to hold their shape when cooked
• Cinnamon: Adds warmth and complexity to the caramelization process
• Butter: Creates the perfect golden exterior and rich flavor base
• Raw honey: Provides natural sweetness and helps form the caramel sauce

Step-by-Step Instructions

Prepare the Caramel Base:

Melt butter in a frying pan over medium high heat. Add honey and cinnamon, whisking continuously until bubbling and completely combined. The mixture should coat the back of a spoon before adding bananas.

Add the Bananas:

Slice bananas into half inch rounds and gently place them in the hot caramel mixture. Ensure each piece has space to caramelize properly. Too many bananas crowded together will steam rather than caramelize.

First Side Caramelization:

Cook bananas undisturbed for 4 minutes until the bottoms develop a rich golden brown color. Watch carefully as honey can burn quickly. Adjust heat if caramelization happens too fast or too slowly.

Flip and Finish:

Carefully turn each banana slice using a thin spatula. Cook for another 4 minutes until both sides are evenly caramelized and bananas are heated through but not mushy.

My grandmother actually taught me this recipe but used brown sugar instead of honey. The aroma of cinnamon and caramelizing bananas still brings back memories of her kitchen on Sunday mornings when she would make these as a special breakfast treat.

Perfecting Your Bananas

The ripeness of your bananas matters tremendously in this recipe. Too green and they won't release enough natural sugars. Too ripe and they'll turn to mush during cooking. Look for bananas that are yellow with small brown spots, firm but yielding slightly when pressed.

Storage and Reheating

While these caramelized bananas are best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat with a tiny splash of water to rehydrate the caramel sauce. The texture will change slightly but the flavor remains delicious.

Serving Suggestions

These pan fried cinnamon bananas elevate nearly any breakfast or dessert. Try them atop vanilla ice cream where the warm bananas create a beautiful temperature contrast. They make ordinary pancakes extraordinary or transform plain Greek yogurt into a special treat. For a decadent breakfast, serve them alongside French toast with a dollop of whipped cream.

Healthier Variations

This recipe can be adapted for various dietary needs without sacrificing flavor. Use coconut oil instead of butter for a dairy free version. For less sugar, reduce the honey and rely more on the natural sweetness of very ripe bananas. Add a pinch of nutmeg or cardamom alongside the cinnamon for more complex flavor profiles that reduce the need for sweeteners.

Frequently Asked Questions

→ How do I make sure the bananas don't burn?

Cook the bananas over medium heat and adjust the temperature as needed. Keep an eye on them and flip when the bottoms are golden brown.

→ Can I use a different sweetener instead of honey?

Yes, you can use alternatives like maple syrup, agave syrup, or brown sugar as a substitute for honey.

→ What are some serving suggestions for caramelized bananas?

Serve them over ice cream, yogurt, pancakes, french toast, or enjoy them as a dessert on their own.

→ Can I use unripe bananas for this dish?

It's best to use ripe bananas for their natural sweetness and soft texture. Unripe bananas may not caramelize as well.

→ How can I store leftover cooked bananas?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.