Ingredients
Scale
- 3 ripe but firm bananas (not overly mushy)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar (light or dark, depending on preference)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract (optional but recommended for depth)
- A pinch of salt
- Fresh lemon juice, about 1 teaspoon (to brighten and prevent browning)
Substitution tips: For a dairy-free version, swap butter for coconut oil or a neutral oil like avocado oil. If you prefer less sweetness, reduce the brown sugar or use coconut sugar for a milder caramel note.
Instructions
- Start by peeling the bananas and slicing them into roughly 1/2-inch thick rounds. If you prefer, you can slice them lengthwise for a more elegant presentation.
- In a medium bowl, gently toss the banana slices with the lemon juice to keep them from turning brown and add a slight tang.
- Mix the brown sugar and ground cinnamon together in a small bowl. This cinnamon-sugar blend is the secret to that warm, cozy flavor I remember from my childhood kitchen.
- Heat a large skillet over medium heat and melt the butter until it’s foamy and fragrant—this is when you know it’s ready.
- Carefully add the banana slices to the skillet in a single layer. Don’t overcrowd the pan; you want each piece to caramelize beautifully.
- Sprinkle the cinnamon sugar mixture evenly over the bananas, then let them cook undisturbed for about 2-3 minutes. You’re looking for a golden caramel crust to form on the bottom.
- Using a thin spatula, gently flip the bananas and cook for another 2 minutes on the other side. The bananas should be soft but still hold their shape, with a warm, caramelized glaze.
- Remove the skillet from heat and drizzle the vanilla extract over the bananas, tossing gently to combine.
- Serve immediately while warm and fragrant, savoring the aroma that’s sure to remind you of cozy family mornings in a kitchen filled with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
