A simple, healthy 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.
These 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. Each of the ingredients – bananas, coconut oil, and cinnamon, is naturally sweet.
The ingredients you’ll need
You’ll only need three simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Fresh bananas, not too ripe
- Extra virgin coconut oil
How to make fried bananas
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by slicing the bananas, then sprinkle them with cinnamon.
- Cook them in coconut oil until golden, about 3 minutes per side over medium heat.
- Transfer them to plates and drizzle with the remaining coconut oil from the pan.
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 a mash.
Admittedly delicious, but not what we’re going for here. 🙂 So if you need to use up bananas that are too ripe, try one of these tasty recipes:
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.
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 them in olive oil?
You can, of course, and olive oil is very healthy. 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. Don’t use extra-virgin olive oil. Extra virgin olive oil works better with plantains.
How to serve fried bananas
They 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!
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- 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.