Pan Fried Bananas
If you’ve never tried pan fried bananas, you are seriously missing out. We’re talking golden, caramelized edges, warm and soft centers, and a hint of warm spices that make every single bite feel like a little treat. This recipe is ready in about 10 minutes, uses just a handful of ingredients, and honestly tastes like something you’d get at a fancy brunch spot.
If you love easy banana recipes, we have so many more for you to try! Our Banana Bread Brownies with Brown Butter Frosting is an absolute must for brownie lovers. We also have a seriously dreamy Not Yo Mama’s Banana Pudding that you are going to want to make on repeat, and our No Bake Banana Pudding Cheesecake is the ultimate no-bake dessert that everyone goes crazy for.
Table of contents
Why You’ll Love This Recipe
- Ready in 10 minutes: From pan to plate, this whole recipe comes together in about 10 minutes flat. Perfect for busy mornings or last-minute desserts.
- Incredibly versatile: Serve them over ice cream, oatmeal, waffles, French toast, or just on their own. They work for breakfast, a snack, or dessert.
- Beautifully caramelized: The brown sugar and coconut oil create golden, caramelized edges that look and taste absolutely incredible.
- Simple ingredients: Just bananas, coconut oil, brown sugar, and a few spices you probably already have in your pantry.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Here is a quick overview of the star players in this recipe. You’ll find the full measurements listed in the recipe card below. We use ripe but still firm bananas here because they hold their shape while cooking and still deliver all that natural sweetness. The coconut oil adds a subtle tropical note that pairs beautifully with the warm spice blend of cinnamon, cardamom, and cloves.
Variations
- Swap the oil: Not a fan of coconut oil? No problem. Butter or a neutral oil like avocado oil work great here too.
- Add a splash of rum or vanilla: A tiny drizzle of dark rum or a splash of vanilla extract added right at the end takes the flavor somewhere really special.
- Change up the spices: Feel free to use just cinnamon if that’s what you have, or try a pinch of nutmeg for a slightly different warm-spice vibe.
- Make it sweeter: Drizzle a little honey or maple syrup over the bananas right before serving for extra sweetness.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small bowl, mix the brown sugar, cinnamon, cardamom, and salt.
- Heat coconut oil in a skillet over medium heat.
- Add banana slices in a single layer and sprinkle half the spice mix over the tops. Cook for about 2 minutes, or until golden.
- Flip and sprinkle the remaining spice mix over the other side. Cook another 1–2 minutes until both sides are caramelized and fragrant.
Expert Tips
- Use ripe but firm bananas: Overripe bananas will fall apart in the pan. You want them ripe enough to be sweet, but still firm enough to hold a round slice shape while cooking.
- Don’t skip the single layer: Crowding the pan causes the bananas to steam instead of caramelize. Cook them in a single layer and give them space to get those gorgeous golden edges.
- Watch the heat: Medium heat is your friend here. Too high and the sugar will burn before the bananas cook through. Medium heat gives you that perfectly golden caramel.
- Serve immediately: These are best served warm right out of the pan. They soften as they sit, so dig in while they’re fresh for the best texture.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
We don’t recommend using frozen bananas for this recipe. Frozen bananas thaw out very mushy and won’t hold their shape in the pan. Fresh, ripe-but-firm bananas are the way to go.
These are honestly best enjoyed fresh, but if you do have leftovers you can store them in an airtight container in the fridge for up to 2 days. Reheat them gently in a skillet over low heat or in the microwave for about 20 seconds.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pan Fried Bananas
Equipment
- Small mixing bowl
- Measuring spoons
- Skillet
- Spatula
- serving plate
Ingredients
- 2 ripe but firm bananas sliced into ½-inch rounds
- 1 tablespoon coconut oil
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- Tiny pinch of salt
Instructions
- In a small mixing bowl, combine the brown sugar, ground cinnamon, ground cardamom, ground cloves, and salt. Stir until evenly mixed.
- Heat the coconut oil in a skillet over medium heat.
- Arrange the banana slices in a single layer in the skillet.
- Sprinkle half of the spice mixture evenly over the banana slices.
- Cook for about 2 minutes, or until the bottoms are golden and lightly caramelized.
- Carefully flip the banana slices with a spatula.
- Sprinkle the remaining spice mixture over the second side.
- Cook for an additional 1 to 2 minutes, until both sides are caramelized and fragrant.
- Transfer the bananas to a serving plate and serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
