📝 About This Recipe
This elegant Pareve dessert transforms the humble banana into a sophisticated, warm treat that glows with a deep amber glaze. Perfectly ripened bananas are pan-seared until their natural sugars caramelize into a buttery crust, infused with the woody warmth of Ceylon cinnamon and a hint of sea salt. It is a soul-warming dish that proves dairy-free desserts can be just as decadent and comforting as their traditional counterparts.
🥗 Ingredients
Main Ingredients
- 4 large Firm-ripe Bananas (yellow with a few brown spots, but still firm)
- 3 tablespoons Refined Coconut Oil (use refined to avoid a heavy coconut flavor)
- 1 tablespoon Margarine or Vegan Butter (Pareve certified)
The Cinnamon Glaze
- 1/3 cup Light Brown Sugar (packed)
- 1.5 teaspoons Ground Cinnamon (high quality Ceylon preferred)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Flaky Sea Salt (to balance the sweetness)
- 1 tablespoon Maple Syrup (Grade A Amber)
Crunch & Garnish
- 1/4 cup Pecans (roughly chopped)
- 4-5 pieces Fresh Mint Leaves (for a pop of color)
- 1 teaspoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Begin by preparing the bananas: peel them and slice them into 1/2-inch thick rounds on a slight diagonal for more surface area, or slice them lengthwise if you prefer a more dramatic presentation.
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2
In a small bowl, whisk together the brown sugar, ground cinnamon, and ground nutmeg until no lumps remain.
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3
Place a large non-stick skillet over medium heat and add the chopped pecans. Toast them dry for 2-3 minutes until fragrant and slightly darkened, then remove them from the pan and set aside.
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4
In the same skillet, melt the coconut oil and the Pareve margarine over medium heat until the mixture begins to shimmer.
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5
Carefully place the banana slices into the skillet in a single layer. Do not crowd the pan; work in batches if necessary.
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6
Fry the bananas undisturbed for 2-3 minutes. You are looking for a deep golden-brown crust to form on the bottom.
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7
Using a thin spatula or a fork, gently flip each banana slice over. The fruit will be soft, so handle with care.
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8
Sprinkle the cinnamon-sugar mixture evenly over the bananas while the second side fries.
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9
Drizzle the maple syrup and vanilla extract into the spaces between the bananas. The sugar will begin to bubble and create a syrupy glaze.
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10
Cook for another 2 minutes, occasionally spooning the bubbling syrup over the tops of the bananas to coat them thoroughly.
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11
Sprinkle the flaky sea salt over the pan to cut through the richness of the sugar.
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12
Add the toasted pecans back into the pan for the last 30 seconds, tossing gently to coat them in the cinnamon glaze.
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13
Remove from heat immediately to prevent the sugar from burning. The glaze will thicken as it cools slightly.
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14
Plate the bananas while warm, drizzling any remaining pan syrup over the top and garnishing with a light dusting of powdered sugar and a fresh mint leaf.
💡 Chef's Tips
Choose bananas that are 'cheetah-spotted'—mostly yellow with some brown specks; fully green bananas won't be sweet enough, and overripe black bananas will turn to mush in the pan. If the glaze becomes too thick or tacky, add a teaspoon of hot water or orange juice to the pan to loosen it up. Use a wide skillet to ensure every banana slice makes contact with the heat; steaming occurs when they are piled on top of each other. For an extra layer of flavor, add a pinch of cardamom or ground ginger to the sugar mix.
🍽️ Serving Suggestions
Serve warm over a scoop of Pareve vanilla bean ice cream or non-dairy whipped topping. Pair with a hot cup of spiced Nana (mint) tea or a dark roast coffee to balance the sweetness. Top a bowl of creamy morning oatmeal or overnight oats with these bananas for a luxury breakfast. Serve alongside a glass of late-harvest Riesling or a sweet Kosher dessert wine. Use as a filling for Pareve crepes or a topping for sourdough French toast.