Ingredients
Scale
- For the Bananas:
- 4 ripe bananas (peeled and halved lengthwise)
- 2 tbsp unsalted butter (or coconut oil for a vegan option)
- 2 tbsp brown sugar (packed)
- 1 tsp ground cinnamon
- Optional: 1 tsp vanilla extract
- Optional toppings: whipped cream, vanilla ice cream, chopped nuts, honey, or maple syrup
Instructions
- Preparing the Bananas: Peel the bananas and slice them in half lengthwise. If they’re particularly large, you can also cut them in half crosswise for easier handling. Pat them dry with a paper towel to ensure even caramelization.
- Cooking the Bananas: Heat a nonstick skillet over medium heat and melt the butter or coconut oil. Add the banana halves cut-side down and cook for 2–3 minutes until golden brown and caramelized. Flip gently and cook the other side for another 1–2 minutes.
- Adding the Cinnamon-Sugar Mixture: Sprinkle the brown sugar and cinnamon evenly over the bananas. Stir gently to coat them in the mixture, allowing the sugar to melt and create a sticky glaze. For extra flavor, drizzle in vanilla extract and toss lightly. Remove from heat immediately to prevent burning.
- Serving Suggestions: Serve the bananas warm as-is or with optional toppings like a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey or maple syrup. Garnish with chopped nuts or a sprinkle of additional cinnamon for presentation.
Notes
- For a vegan option, use coconut oil instead of butter and skip dairy-based toppings.
- Vegan alternative: Substitute honey with maple syrup if needed.
- Storage tip: Best served fresh, but leftovers can be reheated gently in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert/Breakfast
- Method: Pan-Frying
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/4th of the recipe)
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 10 mg