📝 About This Recipe
Transport your taste buds to the tropics with these elegantly simple yet decadent fried bananas. This dish features perfectly ripe bananas pan-seared in a buttery brown sugar glaze until they develop a crisp, mahogany exterior and a molten, custard-like center. It is a versatile dessert that balances the natural sweetness of the fruit with the warmth of cinnamon and a hint of sea salt, making it a timeless favorite across Southeast Asian and Latin American cuisines.
🥗 Ingredients
Main Ingredients
- 4 pieces Ripe Bananas (firm with a few brown spots, but not mushy)
- 3 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1/4 cup Light Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Sea Salt (fine grain)
The Glaze Boosters
- 1/2 teaspoon Pure Vanilla Extract
- 1 tablespoon Orange Juice (freshly squeezed for acidity)
- 1 tablespoon Dark Rum (optional, for depth of flavor)
For Serving & Garnish
- 1 pint Vanilla Bean Ice Cream (for serving)
- 1/4 cup Toasted Walnuts or Pecans (roughly chopped)
- 4-5 pieces Fresh Mint Leaves (for garnish)
- 1 tablespoon Honey (for a final drizzle)
👨🍳 Instructions
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1
Select bananas that are yellow with just a few brown speckles; if they are too green, they won't be sweet enough, and if they are too dark, they will fall apart in the pan.
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2
Peel the bananas and slice them into 1/2-inch thick rounds on a slight diagonal to increase the surface area for caramelization.
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3
In a small bowl, whisk together the brown sugar, ground cinnamon, and sea salt until well combined.
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4
Place a large non-stick skillet or cast-iron pan over medium heat and add the unsalted butter.
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5
Once the butter has melted and begins to foam, sprinkle the brown sugar and cinnamon mixture evenly across the pan.
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6
Stir the sugar and butter together for 1-2 minutes until the sugar dissolves and the mixture starts to bubble gently.
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7
Carefully place the banana slices into the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
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8
Fry the bananas undisturbed for 3 minutes, allowing a deep golden-brown crust to form on the bottom.
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9
While the first side is frying, stir in the vanilla extract, orange juice, and rum (if using) into the bubbling sauce around the bananas.
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10
Use a thin spatula or tongs to gently flip each banana slice. They should be soft but still hold their shape.
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11
Cook the second side for an additional 2-3 minutes, spooning the pan sauce over the bananas as they finish.
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12
Remove the pan from the heat immediately to prevent the sugar from burning.
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13
Serve the bananas while piping hot, arranged over a scoop of cold vanilla ice cream.
💡 Chef's Tips
Choose 'extra-large' bananas for the best texture-to-crust ratio. Avoid moving the bananas too much once they hit the pan; the stillness is what creates that glass-like sugar crust. If the sauce becomes too thick or tacky, add a teaspoon of water or extra orange juice to loosen it. For a vegan version, substitute the butter with refined coconut oil and use maple syrup instead of honey. Always use a non-stick or well-seasoned cast iron pan to ensure the delicate fruit doesn't tear.
🍽️ Serving Suggestions
Serve alongside a scoop of premium vanilla bean or salted caramel ice cream. Pair with a hot cup of dark roast coffee or a spicy Chai tea to balance the sweetness. Drizzle with extra warm chocolate ganache for an ultra-indulgent treat. Top with toasted coconut flakes and a squeeze of lime for a bright, tropical twist. Serve on top of thick-cut French toast or buttermilk pancakes for a decadent brunch.