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Fried Bananas with Cinnamon and Coconut Oil
These fried bananas are wonderfully gooey and sweet. I don't add a sweetener, because it's not needed. The bananas, coconut oil, and cinnamon all add natural sweetness.
Course
Dessert
Cuisine
American
Prep Time
5
minutes
Cook Time
5
minutes
Total Time
10
minutes
Servings
2
servings
Calories
165
kcal
Author
Vered DeLeeuw
Ingredients
2
medium bananas
not very ripe
½
teaspoon
ground cinnamon
1
tablespoon
virgin coconut oil
(or unsalted butter)
Instructions
Slice the bananas into ¼-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.
Video
Notes
This recipe is not suitable for overripe bananas. It requires ripe-yet-firm bananas.
Keep leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, on 50% power.
This is not a low-carb recipe.
Nutrition
Serving:
0.5
recipe
|
Calories:
165
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
7
g
|
Sodium:
2
mg
|
Fiber:
3
g
|
Sugar:
14
g