Caramelized Honey Bananas
These caramelized honey bananas with cinnamon are pan-fried, crispy, gooey, and made under 10 minutes. They're delicious as-is or served as a topping on ice cream, yogurt, pancakes, and more.
Equipment
- 1 non-stick pan
- 1 spatula
Ingredients
- 1-2 banana large
- 2 tablespoon honey
- 1 tablespoon salted butter
- 1 teaspoon cinnamon
Instructions
- Read the ingredient and recipe notes before beginning.
- Slice the bananas into round coins about ½ inch thick. Set aside.1-2 banana
- Add the salted butter, honey, and cinnamon to a medium skillet on medium heat. Whisk the ingredients together, letting them heat until fragrant and simmering.2 tablespoon honey, 1 tablespoon salted butter, 1 teaspoon cinnamon
- Add the bananas coins to the pan in a single layer. Let them cook in the bubbling honey butter mixture for about 3 minutes or until the bottoms look crunchy and golden brown.
- Flip the bananas. Let them caramelize for another 3 minutes. Then remove from the heat and serve.
Notes
Bananas: Use bananas that are yellow with a slight green tint. Don't touch them while they're cooking.
Don't overcrowd the pan with banana slices. This will make them difficult to flip.
Keep a close eye on the bananas while they are cooking. Honey and butter burn quickly, so be cautious.
Refrigerator: Store the bananas and caramel sauce in an airtight container in the refrigerator for up to 2 days. You can reheat them or eat them straight out of the fridge cold.
Freezer: Freeze the leftover caramel sauce in an airtight container or Ziplock bag for up to 1 month. Thaw the frozen caramel sauce by placing the bag or jar in a bowl of warm water until it loosens up.
Nutrition
Serving: 1Calories: 341kcalCarbohydrates: 64gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 94mgFiber: 5gSugar: 49g
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