Easy Pan Fried Bananas
A quick and delightful treat featuring caramelized bananas, enhanced with butter and cinnamon, perfect for dessert or breakfast.
Ingredients
Main Ingredients
- 2 ripe bananas 2 ripe bananas, peeled and sliced into rounds
- 2 tablespoons 2 tablespoons unsalted butter (or coconut oil for a dairy-free version) Coconut oil can be used as a substitute for a dairy-free version.
- 1 tablespoon 1 tablespoon brown sugar (optional, for added sweetness) Optional, adjust based on sweetness preference.
- ½ teaspoon ½ teaspoon ground cinnamon
- 1 pinch A pinch of salt
- 1 splash A splash of vanilla extract (optional) Optional, adds flavor.
Instructions
Preparation
- Begin by placing a skillet over medium-high heat. Allow it to preheat for about 2-3 minutes, ensuring it’s nice and hot but not smoking.
- Add the butter to the skillet. Let it melt completely, coating the surface of the pan. You want it to bubble but not brown—wait until just foamy before proceeding.
Cooking
- Carefully add the banana slices to the pan in a single layer. Avoid overcrowding the pan to allow them to cook evenly. Cook for 2-3 minutes, until the underside is golden brown.
- Use a spatula to gently turn the banana slices over. Sprinkle on the brown sugar (if using), cinnamon, and a pinch of salt. Cook for an additional 2-3 minutes, stirring occasionally, until they are tender and caramelized.
- If using, add a splash of vanilla extract just before removing the bananas from heat, allowing it to infuse for about 30 seconds.
Serving
- Transfer the caramelized bananas to a serving plate and enjoy while warm.
Notes
For serving, pair bananas with ice cream or drizzled honey. Store leftovers properly in an airtight container in the fridge for up to 2 days.