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Pan fried bananas are one of those treats I turn to when I want something fast comforting and warm. The texture is dreamy with a crisp exterior and tender middle and the honey cinnamon glaze brings it all together in just minutes.
I first made this after craving something warm and sweet late at night. Now I keep slightly green bananas on hand just for this.
Ingredients
- Banana: Slightly under-ripe so it holds its shape during cooking
- Honey: Helps caramelize and adds natural sweetness
- Brown sugar: Adds a deeper molasses flavor that balances the honey
- Cinnamon: Provides warmth and depth with just a pinch
- Water: Thins the glaze so it coats evenly
- Butter: Creates that golden crust and adds richness
Step-by-Step Instructions
- Mix the Glaze:
- Whisk together honey water brown sugar and cinnamon in a small bowl until fully combined and smooth
- Heat the Butter:
- Melt butter in a nonstick pan over medium high heat until foamy and hot but not smoking
- Add the Bananas:
- Place banana slices flat in a single layer in the hot butter and cook undisturbed for one to two minutes until golden and crisp
- Flip and Brown:
- Carefully flip each slice using a spatula and cook for another minute until both sides are evenly caramelized
- Glaze and Rest:
- Remove pan from heat and pour the prepared glaze over the bananas gently tossing to coat then let cool slightly before serving
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My favorite moment was serving these over vanilla ice cream on a Sunday morning. My kids thought I had made something gourmet from scratch.
Storage Tips
Store any leftovers in an airtight container in the fridge and consume within three days. They can be reheated gently in the microwave or a small pan.
Ingredient Substitutions
Maple syrup can replace honey for a more earthy flavor. Coconut oil works in place of butter for a dairy free version.
Serving Suggestions
Serve warm over vanilla yogurt crepes oatmeal or cottage cheese. They pair especially well with nuts or a scoop of ricotta cheese.
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Cultural Context
This style of caramelized fruit is found across many cuisines. Think Bananas Foster in New Orleans or Filipino banana turon. This version simplifies it for the home kitchen.
Frequently Asked Questions About Recipes
- → What type of banana works best for pan frying?
Slightly under-ripe bananas work best as they hold their shape and don’t get mushy when cooked.
- → How thick should the banana slices be?
Slice the bananas about 3/4-inch thick. This helps them caramelize properly without becoming too soft.
- → Can I substitute honey with something else?
Yes, pure maple syrup is a great alternative to honey and adds a different depth of flavor.
- → What can I serve with fried bananas?
They’re delicious with yogurt, ice cream, pancakes, crepes, or cottage cheese for a balanced treat.
- → Can I store and reheat fried bananas?
Yes, store them in the fridge for up to 3 days. Reheat gently in the microwave until warmed through.
- → Can fried bananas be frozen?
They can be frozen for up to 2 months, but the texture is best suited for smoothies or baking after thawing.