Easy Caramelized Bananas

"These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by Boomette photo by Boomette
photo by 2Bleu photo by 2Bleu
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Baby Kato photo by Baby Kato
Ready In:
10mins
Ingredients:
3
Serves:
2
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ingredients

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directions

  • Slice bananas into thick coins or lengthwise strips, depending on your preference.
  • Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
  • Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
  • Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
  • Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
  • Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
  • Soak pan in hot water to facilitate cleaning.

Questions & Replies

  1. Can I use frozen bananas for this recipe?
     
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Reviews

  1. Just amazing! I've made these a few times now, to put on ice cream. I fry them in butter and it works out fantastic. Sometimes I put in some chopped nuts if I have them lying around, and this makes this dish just out of this world.
     
  2. This was REALLY REALLY easy!! I added some cinnamon and walnuts when it was about halfway done then poured it on vanilla icecream. Also, I used some pretty ripe bananas (I was worried about this) and it was fine. One large banana cut into coins was enough for two people to enjoy without going overboard.
     
  3. This was so good & so easy to make! I loved the crunchy coating. I used Splenda in place of the regular sugar which lowered the calorie count. Served it over vanilla ice cream making it a wonderfully simple dessert. Loved it & will make it again.
     
  4. An *11* star recipe. Oh so many reasons, not enough room. But to start off with the quickness and ease, coupled with the absolute "zamm""pow" taste, *PLUS* had everything on hand, and *FABULOUS* I don't think I can put anymore words in, because we are so busy downing this with sitting beautifully atop a piece of caramelized blueberry bread. The bread was getting older, you know, could use a bit of something. Well, this woke it up and I am not sure that all the bananas will be around tomorrow after this delight. I used a nonstick pan, sliced lengthwise, thin, and only used cooking spray. Was browned beautifully in 3 minutes, flip, and another minute just as stated. Just so nice Maito! Thank you so much!
     
  5. Really tasty and so easy. I've done this a lot with plantains, but never regular bananas. And the banana I used was over-ripe, really ready for banana bread. But it still turned out wonderful. I used coconut oil cooking spray in the pan and no extras...then wiped the pan out with a paper towel immediately before I set it to soak. Clean up should be easy when I get around to the dishes.
     
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Tweaks

  1. I used peanut oil and definitely used a bit too much. Don't need a lot! But the taste was great, amazing on pancakes. If you can, use chopsticks to flip them and to remove them. Make sure to separate the slices when you put them on a plate after you cook them, otherwise they'll stick together. Thank you for the recipe!
     
  2. Made these this morning to go with french toast and they were excellent. However, I have to confess that I used 2 tablespoons of butter instead of the cooking spray. Worked great using the butter! Thanks for sharing!
     

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