Pan Fried Cinnamon Bananas
I still remember the first time I tossed sliced bananas into a hot pan and watched them caramelize into buttery, cinnamon-scented coins — five minutes later the kitchen smelled like dessert and breakfast at once. Pan Fried Cinnamon Bananas are a tiny, joyful recipe: fast, kid-friendly, and flexible enough to dress up pancakes or sit pretty on their own as a healthy snack. If you love quick fruit desserts, they’re a must-know — and they pair beautifully with a stack of apple cinnamon pancakes for an extra cozy brunch.
Why you’ll love this dish
This recipe delivers big flavor with almost no fuss. The heat brings out the bananas’ natural sweetness, while cinnamon and nutmeg add warm spice and a hint of nostalgia. You can make it in under 10 minutes, it’s inexpensive, and it’s approachable for kids to help with (under supervision). It’s also a great way to rescue bananas that are perfectly sweet but a little soft.
“We make these when we want a fast, comforting treat — the kids call them ‘banana coins’ and always ask for seconds.”
What makes this recipe special is how little is needed to get a caramelized, saucy finish without sugar overload. The short cooking time keeps the slices intact rather than turning them into mush, so they look as good as they taste.
The cooking process explained
Before you get out a pan, here’s what happens: you heat a non-stick skillet with a touch of oil, slice the bananas into uniform pieces so they brown evenly, and sprinkle on a simple spice-sugar mix partway through cooking so the sugar melts into a glossy glaze without burning. Flip once to caramelize both sides, then remove while still tender. Expect about 4–6 minutes total cooking time.
Gather these items
Key ingredients
- 2 large bananas (see notes below)
- 2 teaspoons sugar (granulated or brown sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon olive oil (or substitute)
Substitutions and notes: Use coconut oil or unsalted butter in place of olive oil for a richer flavor, and swap maple syrup or honey for sugar if you want a liquid sweetener (reduce slightly to avoid excess moisture). If you prefer less spice, cut the cinnamon to 1/2 teaspoon.
Directions to follow
- Warm a non-stick skillet over medium heat and add 1 teaspoon of olive oil, tilting the pan so it coats the surface.
- Peel the bananas and slice them into 1/3″ (about 8 mm) rounds for even cooking.
- In a small bowl, stir together the sugar, cinnamon, and nutmeg. Split the mixture into two equal portions.
- Arrange the banana slices in a single layer in the hot pan — work in batches if necessary to avoid crowding. Cook for 2–3 minutes without moving them so they brown.
- Sprinkle half of the cinnamon-sugar mix over the bananas. Flip each slice carefully with a spatula and cook the other side for 2–3 minutes until both sides are golden and the sugar has begun to melt.
- Sprinkle on the remaining spice mix, remove the pan from the heat, and let the residual warmth finish the glaze for about 30 seconds. Serve warm.
Best ways to enjoy it
These pan fried bananas are incredibly versatile: spoon them over yogurt, vanilla ice cream, oatmeal, or a warm stack of pancakes for an elevated breakfast. Try them on top of a peanut butter toast or folded into a bowl of Greek yogurt with granola for texture contrast. For a brunch pairing that leans familiar and comforting, try serving alongside 3-ingredient banana pancakes — the flavors play very well together.
How to store & freeze
Refrigerate cooked bananas in an airtight container for up to 2 days. They’ll soften and may release some liquid; reheat gently in a skillet over low heat to warm through and re-thicken the glaze. Freezing isn’t ideal for texture — frozen and thawed bananas become quite soft — but you can freeze them in a single layer on a sheet tray and then transfer to a bag for up to 1 month; use them in smoothies or baked goods after thawing. Always cool cooked fruit to room temperature before refrigerating to avoid condensation.
Helpful cooking tips
- Choose the right banana: slightly ripe (yellow with a few brown specks) holds shape best. Overripe bananas will collapse and turn mushy.
- Preheat the pan properly — medium heat is key. Too hot and the sugar burns; too cool and you won’t get caramelization.
- Don’t overcrowd the pan. Give each slice space so steam escapes and browning happens.
- Use a thin, wide spatula to flip slices gently to avoid breaking them.
- For a quick sauce, deglaze the pan with a splash of orange juice, rum, or maple syrup and swirl for 10–15 seconds.
Recipe variations
- Coconut-butter caramel: cook in coconut oil, then swirl in 1 teaspoon butter (or coconut butter) at the end.
- Citrus & honey: add a teaspoon of orange zest and replace sugar with 1 tablespoon honey.
- Nutty crunch: top with chopped toasted pecans or walnuts and a drizzle of tahini.
- Vegan/low-sugar: use coconut oil and a sugar substitute like erythritol or a light brush of pure maple syrup.
- Savory contrast: for a salty-sweet plate, pair the bananas with a crunchy fried side such as air fryer fried pickles for an adventurous snack board.
Helpful answers
Q: How long does this take from start to finish?
A: Plan on about 5–8 minutes active time: 1–2 minutes to prep, and roughly 4–6 minutes to cook depending on batch size.
Q: Can I use green or overly ripe bananas?
A: Use slightly ripe (yellow with a few brown specks) for best texture. Green bananas are too firm and starchy; overly ripe bananas will turn mushy when cooked.
Q: Is this safe for kids to help make?
A: Yes — children can help slice (with supervision) or mix the spices. Keep them back during the actual pan-frying and handle flips yourself.
Q: Can I make a larger batch for a crowd?
A: Yes, but cook in batches to avoid overcrowding the pan. Use multiple skillets or keep finished slices warm on a low oven tray (200°F / 95°C) while you finish.
Conclusion
Pan Fried Cinnamon Bananas are a quick, comforting way to turn everyday fruit into something a little indulgent without much fuss. For another take on this simple idea, see the original Pan Fried Cinnamon Bananas post on One Little Project, and check out a different family-friendly version at Pan Fried Cinnamon Bananas – Dizzy Busy and Hungry!.
Pan Fried Cinnamon Bananas
Ingredients
Main ingredients
- 2 large bananas Choose slightly ripe bananas for best texture.
- 2 teaspoons sugar Granulated or brown sugar can be used.
- 1 teaspoon ground cinnamon Can reduce to 1/2 teaspoon for less spice.
- 1/2 teaspoon ground nutmeg
- 1 teaspoon olive oil Can substitute with coconut oil or unsalted butter.
Instructions
Preparation
- Warm a non-stick skillet over medium heat and add 1 teaspoon of olive oil, tilting the pan so it coats the surface.
- Peel the bananas and slice them into 1/3" (about 8 mm) rounds for even cooking.
- In a small bowl, stir together the sugar, cinnamon, and nutmeg. Split the mixture into two equal portions.
Cooking
- Arrange the banana slices in a single layer in the hot pan — work in batches if necessary to avoid crowding. Cook for 2–3 minutes without moving them so they brown.
- Sprinkle half of the cinnamon-sugar mix over the bananas. Flip each slice carefully with a spatula and cook the other side for 2–3 minutes until both sides are golden and the sugar has begun to melt.
- Sprinkle on the remaining spice mix, remove the pan from the heat, and let the residual warmth finish the glaze for about 30 seconds.
- Serve warm.
