Pan Fried Cinnamon Bananas
A quick and comforting treat that turns everyday bananas into a delicious, caramelized dessert or snack.
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.
Notes
These bananas are incredibly versatile; try them over yogurt, ice cream, or pancakes. Refrigerate in an airtight container for up to 2 days.