These fried bananas are so good! They're sweet, gooey, and buttery, and they are ready in ten minutes.
I like to serve them warm on top of cool and creamy Greek yogurt. The combination is fantastic!
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.
You'll only need three simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh bananas: Ripe, but not too ripe. They should be firm enough to survive cooking.
- Cinnamon: Make sure it's fresh.
- Virgin coconut oil: I love the flavor it adds. You can also use unsalted butter, as I do in the video below.
- As mentioned above, you can use unsalted butter instead of coconut oil. I tried both, and although I prefer coconut oil, butter is excellent too. Another option is to use ghee.
- 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.
- Not a fan of cinnamon? You can simply omit it.
Fried Bananas Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- You start by slicing the bananas. Try to cut them evenly. (Photo 1).
- Sprinkle the banana slices with cinnamon. (Photos 2,3).
- Cook the banana pieces in coconut oil (or unsalted butter) until golden. This should take about three minutes per side over medium heat. They will smell so good as they fry! (Photos 4,5).
- Transfer the fried bananas to plates, drizzle them with the remaining coconut oil from the pan, and serve. (Photo 6).
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 will be excellent in 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.
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.
You could, but it's unnecessary. Bananas are very 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.
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.
Fried bananas make a delicious dessert. They are also excellent 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 an excellent topping for almond 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 a handful of chocolate chips.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.
More Fruit Recipes
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Fried Bananas (No Added Sugar)
- 2 bananas medium, not too ripe
- ½ teaspoon ground cinnamon
- 1 tablespoon virgin coconut oil (or unsalted butter)
- 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.
- 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 the fridge, in an airtight container, for up to three days. Reheat them in the microwave, covered, at 50% power.
- This is not a low-carb recipe.