Fried Bananas Recipe (No Added Sugar)

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These fried bananas are sweet, gooey, and buttery. They are ready in ten minutes and are incredible on top of cool, creamy Greek yogurt.

Fried bananas are served on a white plate.

This simple dessert is sweet, creamy, and decadent. The combination of bananas, coconut oil, and cinnamon is delightful. There's no need to add sugar or honey to these fried bananas! Each of the ingredients is naturally sweet, and they combine into an incredible treat that everyone in my family loves.

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

Fresh bananas: Ripe, but not too ripe. They should be firm enough to survive cooking.
Cinnamon: Make sure it's fresh. Not a fan of cinnamon? You can simply omit it.
Virgin coconut oil: I love the flavor it adds. You can also use unsalted butter, as I do in the video below.
Optional: Sometimes, I add vanilla extract. After removing the bananas to a plate, I add ¼ teaspoon to the pan, swirl it into the remaining coconut oil, and drizzle those pan juices over the plated bananas.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Slice the bananas and sprinkle the slices with cinnamon. Cook the banana pieces in coconut oil (or unsalted butter) until golden. They will smell so good as they cook!

This is what they should look like when ready - deep golden brown:

Transfer the bananas to plates, drizzle them with the remaining coconut oil from the pan, and serve.

These are soooo good! I use unsalted Kerrygold butter. Sometimes I sprinkle them with a few chocolate chips and let them melt into the bananas. Mmm delicious!
Ashley
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Recipe Tip

This recipe is not suitable for overripe bananas. It requires ripe yet firm bananas. Very soft bananas will disintegrate while you cook them, becoming a banana mash. Delicious, but not what we're going for!

See the photo below - the bananas on the bottom are overripe. They are perfect for keto banana bread, but won't work in this recipe. The ones on the top are perfect - they are just slightly underripe and can withstand cooking.

Two bananas that are too ripe to fry and two that are perfect for frying.

Recipe FAQs

Can I cook the bananas in olive oil?

Yes, although butter and coconut oil are better. If you opt for olive oil, I recommend using light, fruity olive oil. Extra virgin olive oil is strong-flavored and savory. It works better with plantains.

Should I add honey or sugar?

You could, but it's unnecessary. Bananas are naturally sweet, and cooking them further enhances that sweetness.
If you'd like to sweeten them, cook them, remove them to a plate, and add a tablespoon of honey or maple syrup to the pan. Swirl the pan to mix the sweetener into the pan juices, then drizzle the juices on top of the bananas.

Why are my fried bananas soggy?

This happens if you use too-ripe bananas. For this recipe to succeed, you should use bananas that are still firm and have no brown spots on their peel.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power.

Serving Suggestions

Fried bananas make a delicious dessert. They are also good as a snack - I love spooning them, warm and sweet, on top of plain Greek yogurt or chocolate yogurt.

Other ways to serve them:

Use them to top homemade frozen yogurt, and especially chocolate frozen yogurt.
They make a delicious topping for almond flour pancakes or coconut flour pancakes.
Serve them in pretty dessert glasses and drizzle them with melted peanut butter, almond butter, walnut butter, or hazelnut spread.
Dust them with cocoa powder.
Top them with chocolate chips.

Recipe Card

4.95 from 18 votes

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Fried Bananas (No Added Sugar)

These fried bananas are sweet, gooey, and buttery. They are ready in ten minutes and are incredible on top of creamy Greek yogurt!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 165kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 2 bananas - medium, not too ripe
▢ ½ teaspoon ground cinnamon
▢ 1 tablespoon virgin coconut oil - or unsalted butter

Instructions

Slice the bananas into ¼-inch slices and sprinkle them with cinnamon.
Heat a large skillet over medium heat for about 3 minutes. Add the coconut oil and swirl to coat.
Add the banana slices in a single layer. Cook until golden, 2-3 minutes on each side.
Divide into two plates, spooning any remaining coconut oil from the pan on top. Serve immediately.

Notes

This recipe is not suitable for overripe bananas. It requires ripe yet firm bananas. It's OK to use slightly under-ripe bananas.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave, covered, at 50% power.
If you'd like to sweeten the bananas, cook them, remove them to a plate, and add a tablespoon of honey or maple syrup to the pan. Swirl the pan to mix the sweetener into the pan juices, then drizzle the juices on top of the bananas.
This is not a low-carb recipe.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Fried Bananas

Ingredients

Instructions

Recipe Tip

Recipe FAQs

Serving Suggestions

Recipe Card