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.
Virgin coconut oil: I love its flavor. You can also use unsalted butter, that’s very good too.
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.
2. Cook them in coconut oil (or in unsalted butter) until golden, about 3 minutes per side over medium heat.
3. 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 mashed bananas. 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:
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 olive oil, try a light, fruity olive oil. Don’t use extra-virgin olive oil. Extra virgin olive oil 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 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.
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- 2 medium bananas, just ripe
- ½ teaspoon ground cinnamon
- 1 tablespoon virgin coconut oil (or unsalted butter)
- 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.