Pan-Fried Cinnamon Bananas Dessert

Photo Credit
Patty Sanders
The Editors
2 servings
Preparation Method
Patty Sanders
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This dessert is a simple three-ingredient dish that you can make in less than five minutes. Just brown ripe bananas in the skillet until they are golden and caramelized on the outside with a soft and sweet inside! Divine!

After baking over the holidays, this is refreshingly simple, delicious, and healthy! The bananas must be very ripe so it’s a great to way to use up browning bananas. (See a trick on making banana wedges in the below video). You don’t need to add honey or sugar to this dessert because bananas are naturally sweet. Cinnamon is optional but adds depth of flavor. For butter, we prefer two tablespoons but you can cut in half if you wish.

We enjoy “as is” but this also makes a great topping with ice cream, pancakes, or waffles.

–Patty Sanders is an Almanac contributor, gardener, herbalist and also a professional nutritionist with Purdue University Extension in Indiana.

Cinnamon Bananas

3 ripe bananas
2 tablespoons butter (or less)
Ground cinnamon to taste

Melt butter in a skillet over medium-high heat. 

Peel bananas and cut into long wedges. Place in the butter in the skillet. Cook for a couple minutes or until you start see some color change. 

Flip all the banana pieces and cook for another minute or two until the bottoms start to caramelize and turn golden brown. Don’t let them burn. 

Sprinkle with a tablespoon or two of cinnamon which adds depth to the flavor. That’s it!

This dessert is a big hit with kids and even folks who don’t like raw bananas.

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