Caramelized Bananas

5 from 1 vote

Perfect for topping a peanut butter and jelly, or blending into milk, or laying on top of ice cream, caramelized bananas are so easy to make.

Cook Time10

Total Time10

Course: Breakfast, Dessert

Cuisine: American

Keyword: banana

Servings:

Calories: 100kcal

In a medium flat bottomed pan add in 1-2 teaspoons of salted butter. Place the pan over low heat to melt the butter.
Cut two bananas in half lengthwise and widthwise.
Once the butter has melted, place the banana quarters into the pan cut side down and then sprinkle with cinnamon and brown sugar.
Keep the heat over low or medium low. Use a spatula or a spoon to kind of push the bananas around a bit to keep them from sticking.
After a couple minutes, check one of the pieces of bananas to see if it is browning. Once the cut side is golden brown, gently flip the banana pieces over and keep cooking until all the sugar has dissolved and the second side has also become golden brown.
Again, scoot them around a bit as they cook just to keep them from burning or sticking.
Once browned and syrupy, immediately scoop the bananas out and then use a spatula to scrape out the buttery sugar syrup. Serve immediately or store in an airtight container in the fridge.

Tips for making Caramelized bananas

I recommend using a big flat pan, either stainless steel or non stick. Cast iron will be too rough on the bananas.
Almost any sugar will work for caramelizing bananas, I've done this with honey, coconut sugar, and brown sugar.
Be gentle with the bananas as they get very soft as they cook.
If the bananas stick too much, add a bit more butter to the pan. Keep the bananas moving and loose to prevent them from burning.