Pan-Fried Honey Bananas
While I’ve never been a big fan of eating bananas plain from the peel, caramelized bananas…bananas foster…oh, and those deep fried banana egg roll desserts…they all make me weak at the knees.
These pan fried honey bananas are a little snack I ate all the time as a kid, so when I saw this post on Pinterest I knew I had to make some again.
It’s easy, filling, and delicious.
When you’ve got that combination, not much else needs to be said.
Start by slicing up some *just* ripened bananas:
You want bananas that are ripe, but still firm. No black spots on the peel.
Then add some honey, grapeseed oil or butter, cinnamon, and salt to a nonstick skillet:
Heat it up and add your banana slices:
Cook for a few minutes on each side until they become deeply caramelized and sticky, like this:
Now you can eat them as is, or you can layer them in a sandwich with marshmallow creme and peanut butter!
Very similar to this method is my 5-minute Quick Stovetop Candied Pecans, which you may enjoy as well. Happy cooking!
Pan-fried Honey Bananas
- 2 ripe bananas
- 1 tbsp grapeseed oil or butter
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Remove the peels from the bananas and slice into 1/2 inch thick slices.
- Set a nonstick skillet over medium to medium high heat and add the oil or butter, honey, cinnamon, and salt. Lay down your banana slices, and fry for 2-3 minutes on each side, until golden and caramelized. Be sure to watch the heat and turn it down if it browns too quickly. You want enough heat to caramelize and brown the slices, but don’t want them to burn.
- Once they’re cooked you can enjoy them as is, or layer them with marshmallow creme and peanut butter in a sandwich. Enjoy!