First things first. Throughout the entire writing of this post, I had Gwen Stefani’s “Hollaback Girl” stuck in my head. Because if you spell “bananas” out without singing that part of the song, then you’re a liar.
This is one of my favourite go-to healthy desserts. It’s especially interesting for me, because I hate yellow and spotted bananas. But this recipe? Deliciousness. Click on through to join me on this warm, caramelized, delicious adventure.
You’re going to need 3 things for this recipe. 3 things. That’s it. A ripe banana, cinnamon sugar (I make mine at home), and a teaspoon or two of coconut oil for frying. Easy peasy lemon squeezy.
A small word about coconut oil. If you don’t use it already, I would highly recommend it. Not only is it delicious (the coconut flavour is not strong, nor does it come through heavily in cooking), but it has a high smoke point (can you say deliciously unburnt fried eggs), and is an amazing moisturizer. Like any oil, consume in moderation, but DANG IS IT GOOD.
Start by slicing up your banana. A word of caution – the softer the banana, the trickier it will be to turn in the pan. BUT THAT BEING SAID, it will end up delicious anyways, so if you’re not looking for it to be pretty, go for whatever banana softness you want.
Melt 1 tsp of coconut oil in a medium to large frying pan on medium heat. You have two options for getting the cinnamon sugar onto your bananas: toss them in it, or sprinkle it on top once your slices are in the pan. Both work. Lay your banana slices out evenly in the pan to fry. Cook time will depend on how hot your pan is and how thick your slices are. Ultimately, you are looking for your bananas to be golden brown on the bottom. When they are browned, flip over and allow them to brown on the other side. If you’re finding that they are sticking, you can add more coconut oil to the pan.
Tip: if you are looking for a crispy snack, this is not the place you’ll find it! These little morsels of deliciousness get soft and sticky as they cook – they’ll stick to the pan and each other, given the opportunity.
Remove from the pan and serve hot. ENJOY.
Cinnamon Sugar Fried Bananas
Cook Time: 10 minutes
- 1 ripe banana
- Cinnamon sugar
- 2 tsp coconut oil, separated into 1 tsp each.
- Slice bananas into individual coins.
- Melt 1 tsp coconut oil in a medium to large pan on medium heat.
- Toss banana coins in cinnamon sugar. You may also sprinkle it on top after they are in the pan!
- Place banana coins into the pan. Ensure space between each to keep them from sticking to one another.
- Fry until golden brown. Flip.
- Add more coconut oil to the pan as needed.
- Serve hot and enjoy!
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