This recipe provides instructions for making Pan-Fried Cinnamon Bananas, a simple and delightful dessert or sweet snack. Ripe bananas are sliced and then pan-fried in butter until they become slightly caramelized and tender. A mixture of cinnamon and sugar is typically sprinkled over the bananas during or after cooking, adding a warm spice and extra sweetness. The result is a soft, sweet, and slightly gooey treat with a hint of cinnamon that can be enjoyed on its own, as a topping for ice cream or yogurt, or as part of a more elaborate dessert. The natural sugars in the bananas caramelize in the heat, enhancing their sweetness and creating a lovely golden-brown color. This dish is quick to prepare and offers a comforting and flavorful way to enjoy the natural goodness of bananas with the aromatic warmth of cinnamon. The image shows a white plate piled high with golden-brown slices of bananas. The slices are coated in a mixture of what appears to be sugar and cinnamon, giving them a slightly granular and reddish-brown appearance. Some melted butter or caramelized sugar is visible on the plate. In the blurred background, a few whole bananas are visible.
The primary ingredient is ripe bananas, which are firm enough to slice and hold their shape during cooking but ripe enough to have a good level of sweetness.
Unsalted butter is used for pan-frying, adding richness and helping the bananas to caramelize.
Granulated sugar is typically sprinkled over the bananas, contributing extra sweetness and aiding in the caramelization process.
Ground cinnamon adds a warm, sweet, and aromatic spice that complements the flavor of the bananas beautifully.
A pinch of salt can sometimes be added to balance the sweetness and enhance the other flavors.
Optional additions include a splash of vanilla extract for added aroma, or a squeeze of lemon juice to prevent excessive browning and add a touch of tanginess.
The preparation involves slicing the bananas into even rounds. Butter is melted in a skillet over medium heat. The banana slices are added to the hot butter and cooked for a few minutes on each side until they turn golden brown and slightly softened. A mixture of sugar and cinnamon is then sprinkled over the bananas, either while they are still in the pan or immediately after they are transferred to a serving plate.
Pan-Fried Cinnamon Bananas are best enjoyed warm, right after cooking, when they are soft and the cinnamon sugar is still slightly melted.
The texture is soft and tender banana slices with a slightly caramelized exterior and a light coating of cinnamon sugar.
The flavor is sweet and fruity from the bananas, rich from the butter, and warm and aromatic from the cinnamon, with an added sweetness from the sugar.
Pan-Fried Cinnamon Bananas are slices of ripe bananas cooked in butter until caramelized and sprinkled with cinnamon and sugar.
The preparation involves slicing bananas, pan-frying them in butter until golden, and then coating them with a mixture of cinnamon and sugar.
Ingredients:
- 2 ripe but firm bananas
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar (or more, to taste)
- ½ teaspoon ground cinnamon (or more, to taste)
- Pinch of salt (optional)
- ½ teaspoon vanilla extract (optional)
- Squeeze of lemon juice (optional)
Equipment:
- Skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons
- Spatula
Instructions:
- Prepare the Bananas: Peel the bananas and slice them into rounds, about ½ inch thick.
- Melt the Butter: Heat the butter in a skillet or frying pan over medium heat until it is melted and shimmering.
- Cook the Bananas: Carefully add the banana slices to the hot butter in a single layer. Avoid overcrowding the pan; you may need to cook them in batches. Cook for 2-3 minutes on one side until they turn golden brown and slightly caramelized.
- Flip and Cook the Other Side: Gently flip the banana slices with a spatula and cook for another 2-3 minutes on the other side until they are also golden brown and softened. If using, add a squeeze of lemon juice to the pan at this point.
- Add Cinnamon and Sugar: While the bananas are still in the pan, sprinkle the granulated sugar and ground cinnamon evenly over the slices. If using, drizzle with vanilla extract. You can gently toss the bananas to ensure they are coated on both sides with the cinnamon sugar. Cook for another minute or two, allowing the sugar to melt slightly and caramelize.
- Serve: Carefully transfer the pan-fried cinnamon bananas to a serving plate. Serve warm, either on their own or as a topping for ice cream, yogurt, pancakes, or waffles.
Tips and Variations:
- Ripeness of Bananas: Use bananas that are ripe but still firm. Overripe bananas may become too mushy during cooking.
- Sugar Adjustment: Adjust the amount of sugar to your preference, depending on the sweetness of the bananas and how sweet you want the dish to be.
- Spice Variations: You can add a pinch of nutmeg or cardamom along with the cinnamon for a different flavor profile.
- Alcohol Flambé: For a more adult dessert, you can carefully deglaze the pan with a tablespoon of rum or brandy after the bananas are cooked and the cinnamon sugar is added. Tilt the pan slightly and ignite the alcohol with a long match or lighter (be very careful when doing this). Let the flames subside before serving.
- Toppings: Enhance your pan-fried cinnamon bananas with toppings like chopped nuts, a drizzle of maple syrup, or a scoop of vanilla ice cream.
- Breakfast Treat: Serve these caramelized bananas with pancakes or French toast for a special breakfast.
Enjoy these simple and delicious Pan-Fried Cinnamon Bananas!