A simple, wholesome recipe for fried bananas. I don’t add a sweetener, because it’s not needed – the bananas, coconut oil and cinnamon all add natural sweetness.
This simple dessert is sweet, creamy and decadent. The combination of bananas, coconut oil and cinnamon is delightful.
There’s no need for added sugar or honey in this recipe. Each of the ingredients is naturally sweet. And while obviously not low in carbs, bananas are quite good for you.
The ingredients you’ll need
You’ll only need three simple ingredients to make fried bananas. 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 need to be firm enough to survive being cooked without disintegrating.
Cinnamon: Make sure it’s fresh – a stale spice can easily ruin a dish. Speaking from experience! (Sadly).
Virgin coconut oil: I love its unique flavor in this recipe. You can also use unsalted butter, that’s very good too. But I really like the coconut flavor.
How to make fried bananas
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You start by slicing the bananas, then you sprinkle them with cinnamon. Try to slice them fairly evenly. I don’t add any sweetener at this point (or at all) and I don’t think it’s necessary.
2. Your next step is to cook the banana slices in coconut oil (or in unsalted butter) until golden. This should take you about 3 minutes per side over medium heat. They will smell so good as they fry!
3. Lastly, transfer them to plates and drizzle them with the remaining coconut oil from the pan, then serve. Yum!
Don’t use overripe bananas
This recipe is not suitable for overripe bananas. It requires ripe-yet-firm bananas.
If you use bananas that are very soft, they will disintegrate while you cook them and you’ll end up with fried mashed bananas. Admittedly delicious, but not what we’re going for here. 🙂 So if you need to use up bananas that are too ripe, I highly recommend making this amazing almond flour banana bread!
Can you fry them in olive oil?
You can, of course, and olive oil is an excellent choice. But I don’t know if it would be a good flavor combination.
If you strongly prefer using olive oil when making fried bananas, try a light, fruity olive oil. Don’t use extra-virgin olive oil. Extra virgin olive oil is very savory. It works better with plantains.
You really don’t need to add sugar
Bananas are so sweet, that I highly recommend giving this recipe a try without any added sugar. Even underripe bananas are sweet enough, and in this recipe, we’re using just-ripe ones. It’s been my mission to limit added sugar as much as possible, and in this recipe, it’s truly very easy to do.
How to serve fried bananas
They make a delicious, wholesome (albeit high-carb) dessert. But I usually make them in the afternoon and serve them as a snack.
I love spooning the bananas, warm and sweet, on top of cool and creamy plain Greek yogurt. It’s such a delicious snack! And it keeps me full for a long time.
Can I keep the leftovers?
I never had to! But I suppose you could, in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, on 50% power. As for whether you can freeze the leftovers, I never tried that, so I can’t say for sure.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Fried Bananas
INGREDIENTS
- 2 medium bananas, just ripe
- ½ teaspoon ground cinnamon
- 1 tablespoon virgin coconut oil (or unsalted butter)
INSTRUCTIONS
- Slice the bananas into 1/4-inch slices and sprinkle the slices with the cinnamon.
- Heat a large skillet over medium heat, 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.
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.