If you are having a sweet attack and have a few bananas sitting on the counter, you are just a few minutes from a very satisfying treat! Sautéed bananas are so quick and easy – just fried in a skillet until caramelized with a little brown sugar and cinnamon.
Sauteed bananas are delicious served on a plate all by themselves. And, they make even humble pancakes and French toast incredibly special. Finish with a sprinkle of confectioners sugar and a dollop of whipped cream for a lovely breakfast or breakfast-for-dinner meal.
How to make sautéed bananas
Sauteed bananas are best made with firm, almost under ripe bananas. Overripe bananas will turn out too mushy and are best used for banana bread.
Slice four bananas crosswise into 1/2-inch slices. You can slice them into rounds or slanted as I did. It really makes no difference 🙂
Heat a skillet or sauté pan over medium-high heat, then add 2 tablespoons of butter.
When the butter is melted and bubbly, add the bananas.
Using a heat-proof spatula or by holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until they begin to caramelize and brown but still hold their shape. Reduce the heat if browning too quickly.
Reduce the heat to low and stir in 2 tablespoons brown sugar, 1 teaspoon cinnamon and 1 tablespoon lemon juice until evenly coated.
Serve the sautéed bananas on a warm plate, over slices of Angel food cake or in a parfait glass topped with a scoop of vanilla ice cream.
- 4 large bananas (select bananas that are firm and ripe or slightly under-ripe)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
Cut bananas crosswise into 1/2-inch slices.
Heat sauté pan over medium-high heat, add butter.
When butter is bubbly, add the bananas.
Using a heat-proof spatula or by holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until they begin to caramelize and brown but still hold their shape.
Reduce the heat to low and stir in the brown sugar, cinnamon and lemon juice until evenly coated.
Serve on a warm plate.
You might also like…
Each issue of our Newsletter is timely and helpful and jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.