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This indulgent pan fried cinnamon bananas recipe transforms ordinary bananas into a warm, caramelized treat that's perfect for turning simple desserts into something special. The warm spices and golden caramelization create a delicious topping that elevates everything it touches.
I first made these cinnamon bananas when trying to salvage some spotty bananas that were too soft for eating but not quite ready for banana bread. My family now requests them every weekend to top their pancakes and waffles.
Ingredients
- Bananas: Choose ones with some brown spots for natural sweetness and softer texture
- Cinnamon: Adds warm spice that pairs perfectly with the caramelization process
- Butter: Creates the rich golden exterior and carries the cinnamon flavor
- Raw honey: Provides natural sweetness and helps create the caramel coating
Step-by-Step Instructions
- Prepare the pan mixture:
- Melt the butter in a frying pan over medium high heat. Add the cinnamon and honey, stirring continuously until they form a bubbling, fragrant sauce. Make sure to watch carefully as honey can burn quickly if the heat is too high.
- Add the bananas:
- Slice bananas into half inch thick pieces and gently place them in the hot pan with space between each piece. Let them cook undisturbed for about 4 minutes. You'll know they're ready to flip when the edges start to look translucent and the bottoms develop a rich golden brown color.
- Flip and finish cooking:
- Carefully turn each banana slice using a small spatula. The caramelized side should have a beautiful amber color. Cook for another 4 minutes until the second side matches the first in color and the bananas are tender throughout but not mushy.
- Serve immediately:
- These bananas are best enjoyed right away while still warm and gooey. Spoon any remaining pan sauce over the bananas when serving for extra indulgence.
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The cinnamon is truly the magic ingredient in this recipe. I've tried making these with other spices like nutmeg or cardamom, but the classic warmth of cinnamon creates the perfect complement to the caramelized banana flavor. My daughter now calls these "banana candy" and considers them a special weekend treat.
Storage and Reheating
These caramelized bananas are definitely best enjoyed immediately after cooking when they're warm and the sauce is still gooey. However, if you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a frying pan over low heat or microwave for 15 to 20 seconds. The texture won't be quite the same as freshly made, but the flavor will still be delicious.
Simple Variations
You can easily customize this recipe to suit your taste preferences or dietary needs. Try using coconut oil instead of butter for a dairy free version with a subtle tropical flavor. For a spicier version, add a pinch of cardamom or ginger along with the cinnamon. If you prefer less sweetness, reduce the honey to 1 tablespoon or substitute maple syrup for a different flavor profile. For special occasions, finish with a splash of rum or bourbon just before serving and flambé carefully for a dramatic presentation.
Perfect Pairings
These cinnamon bananas are incredibly versatile as a topping. Serve them over vanilla ice cream for an instant banana foster style dessert. They're wonderful over Greek yogurt with a sprinkle of granola for breakfast. Use them to top pancakes, waffles, or French toast for a special weekend breakfast. They also make a delicious filling for crepes or as a topping for oatmeal. For an elegant dessert, serve them alongside pound cake or cheesecake with a dollop of whipped cream.
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Enjoy these indulgent bananas warm, straight out of the pan for maximum flavor and gooey perfection.
Frequently Asked Questions
- → How ripe should bananas be for this dish?
Medium-ripe bananas work best - they should be yellow with few brown spots. Too ripe and they'll fall apart when cooking, too green and they won't caramelize as well or release their natural sweetness.
- → Can I use a sugar substitute instead of honey?
Yes, you can substitute maple syrup, agave nectar, or brown sugar. Each will provide slightly different flavor notes, but all will help create the caramelization effect. Adjust quantities to taste.
- → How do I prevent the bananas from becoming mushy?
Be sure to cut the bananas into thick slices (about 1/2 inch), use medium-high heat to quickly caramelize the outside, and handle them gently when flipping. Also, avoid overcooking - once golden brown, they're ready to serve.
- → Can these be made in advance?
These caramelized bananas are best enjoyed immediately after cooking when they're warm and have the perfect texture. If made ahead, they tend to soften and lose their delightful contrast between caramelized exterior and tender interior.
- → What pan works best for caramelizing bananas?
A non-stick skillet or well-seasoned cast iron pan works best. The caramel mixture can stick to regular pans, making it difficult to flip the bananas without breaking them. Whatever pan you choose, ensure it's wide enough to hold all banana slices in a single layer.
- → Can I add other spices besides cinnamon?
Absolutely! A pinch of nutmeg, cardamom, ginger, or pumpkin pie spice can complement the cinnamon beautifully. You could also add a splash of vanilla extract or a sprinkle of sea salt to enhance the flavor profile.