Ever since discovering this recipe during a particularly busy week in grad school, these Pan Fried Cinnamon Bananas have been my go-to solution for transforming overripe bananas into a warm, comforting treat. It’s amazing how just a few minutes in a pan can turn basic bananas into something that tastes like bananas foster’s casual cousin!

Why You’ll Love This Recipe

These Pan Fried Cinnamon Bananas are the perfect quick dessert when you’re craving something sweet but don’t want to turn on the oven. They’re naturally sweet, wonderfully caramelized, and ready in just minutes. Plus, they’re a healthier alternative to many desserts while still feeling indulgent.

The recipe transforms basic bananas into a warm, gooey treat with a beautiful caramelized exterior and a soft, creamy interior. It’s simple enough for busy weeknights but special enough for company.

Ingredients & Equipment

Ingredients:

• 3 medium bananas, slightly firm but ripe
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• Pinch of salt

Equipment Needed:

• Large non-stick skillet
• Spatula
• Measuring spoons
• Cutting board
• Sharp knife

Step-by-Step Instructions

1. Prepare the Bananas (2 minutes)

• Peel bananas
• Cut each banana on a diagonal into 1/2 inch thick slices
• Mix brown sugar, cinnamon, and nutmeg in a small bowl

1. Heat the Pan (1 minute)

• Place skillet over medium heat
• Add butter and let it melt completely

1. Cook the Bananas (6 minutes)

• Place banana slices in a single layer in the pan
• Sprinkle half the sugar-cinnamon mixture over the bananas
• Cook for 2-3 minutes until golden brown
• Carefully flip each slice
• Sprinkle remaining sugar mixture
• Cook another 2-3 minutes until caramelized

1. Serve (1 minute)

• Transfer immediately to serving plates
• Spoon any caramel sauce from the pan over the bananas

Tips & Variations

Expert Tips:

• Use bananas that are ripe but still firm – they’ll hold their shape better
• Don’t overcrowd the pan – cook in batches if necessary
• Keep the heat at medium – too high will burn the sugar

Delicious Variations:

• Add a splash of vanilla extract to the pan
• Sprinkle with chopped nuts before serving
• Add a pinch of cardamom for an exotic twist
• Drizzle with chocolate sauce
• Top with a scoop of vanilla ice cream

Common Substitutions:

• Use coconut oil instead of butter for a dairy-free version
• Replace brown sugar with coconut sugar or honey
• Use pumpkin pie spice instead of cinnamon and nutmeg

Storage

These Pan Fried Cinnamon Bananas are best enjoyed immediately while warm. However, you can:

• Store leftovers in an airtight container in the fridge for up to 24 hours
• Reheat gently in the microwave for 15-20 seconds
• Note that texture will be softer after storing

Serving Suggestions

Serve your Pan Fried Cinnamon Bananas:

• Over oatmeal or yogurt for breakfast
• Alongside vanilla ice cream for dessert
• With a dollop of whipped cream
• Over pancakes or waffles
• As a topping for French toast

FAQs

Can I use frozen bananas?
No, fresh bananas work best for this recipe. Frozen bananas will be too soft when thawed.

How ripe should the bananas be?
Yellow with just a few brown spots – ripe but still firm enough to hold their shape.

Can I make these ahead?
These are best served immediately while warm and caramelized.

Why are my bananas mushy?
Either the bananas were too ripe or the heat was too high. Try slightly firmer bananas and medium heat.

Can I double the recipe?
Yes! Just cook in batches to avoid overcrowding the pan.

This simple recipe is perfect for those moments when you want a warm, comforting dessert without much fuss. The hardest part is waiting for them to cool enough to eat! Remember, the key to perfect Pan Fried Cinnamon Bananas is using the right ripeness of bananas and keeping your heat at a steady medium.