A simple, healthy recipe for paleo pan fried bananas. I don’t add a sweetener, because it’s not needed – the bananas, coconut oil and cinnamon all add natural sweetness.
These pan fried bananas are 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, so I don’t add any. Each of the ingredients – bananas, coconut oil and cinnamon, is naturally sweet.
This pan fried bananas 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 pan frying and you’ll end up with pan fried mashed bananas. Admittedly delicious, but not what we’re going for here. 🙂
Are fried bananas good for you?
That depends on your definition of “good for you.” This is a simple recipe, with no added sugar and with a short list of real-food ingredients. Bananas ARE quite healthy, although if you need to be on a low carb diet, they’re likely not a good choice for you.
Not everyone agrees that coconut oil is healthy. So if you prefer to use unsalted grass fed butter instead of coconut oil, that works too. Both options are delicious.
Can you fry bananas in olive oil?
You can, of course, but I don’t know if it would be such a great flavor combination. If you strongly prefer olive oil, try a light, fruity olive oil.
How to serve fried bananas
These pan fried bananas make a delicious, healthy (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 wholesome, delicious snack!
- 2 medium bananas, just ripe
- ½ teaspoon ground cinnamon
- 1 tablespoon extra virgin coconut oil
- 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.