Caramelized Cinnamon Bananas – If you’ve got a couple of ripe bananas lying around, this Caramelized Cinnamon Bananas recipe is a must-try. It’s warm, sweet, and ready in just 10 minutes. With just a touch of honey, butter, and cinnamon, these bananas turn into a gooey, caramelized treat that’s perfect on ice cream, pancakes, or even on their own. Sound good?
The first time I made these, it was totally on a whim. I had a couple of bananas that were just on the edge of becoming banana bread but wanted something quicker. The smell of honey and cinnamon cooking filled the kitchen, and before I knew it, my husband and kid were right there, drawn in by the scent alone. We ended up piling these caramelized bananas over vanilla ice cream, and it was an instant favorite. Now it’s become one of those simple, go-to treats for us, perfect for when we want something sweet without the fuss.
What makes this Caramelized Cinnamon Bananas truly special?
This recipe is ridiculously simple but delivers a huge flavor. With just four ingredients, you get this incredible caramelized crust on the bananas that are both gooey and slightly crispy, thanks to the honey and butter. The cinnamon gives it that warm, cozy flavor, making it feel like dessert even though it’s just bananas! You’ll love that it’s quick and versatile—perfect on its own or as a topping to make breakfast or dessert extra special.
What You Need To Make This Caramelized Cinnamon Bananas Recipe?
Bananas: Go for bananas that are ripe but still firm. You want them to hold their shape when they caramelize, so they’re sweet but not mushy. If they’re a little spotty, even better—the natural sugars in the bananas help with that golden caramelization.
Cinnamon: Just a little cinnamon goes a long way here. It adds that warm, cozy vibe and brings out the natural sweetness of the bananas. Plus, who doesn’t love the smell of cinnamon cooking?
Butter: Butter is the magic here! It melts into the honey and cinnamon, creating that rich caramel-like sauce that coats each slice of banana. Use unsalted so you can control the sweetness.
Honey: Honey gives these bananas a sticky, slightly crispy caramelized coating that’s amazing. Raw honey has a nice depth of flavor, but any honey you have will work. If you want that bit of crunch, honey is key—it cooks down beautifully with the butter to make the bananas feel extra indulgent.
Steps To Make Caramelized Cinnamon Bananas:
Prep the Caramel Base: Grab a medium frying pan and add the cinnamon, butter, and honey. Place it over medium-high heat, stirring everything together until the butter melts and everything’s mixed. This is your caramel base that’ll coat the bananas.
Add the Bananas: Lay the banana slices in a single layer in the pan, making sure each slice has its space. Let them cook undisturbed for about 4 minutes, so the bottoms get that nice golden brown color. Keep an eye on the heat—too hot, and they’ll burn quickly.
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Flip and Finish: Carefully flip each banana slice with a spatula and cook the other side for another 4 minutes. You want both sides to be caramelized and golden.
Serve It Up: Once the bananas are done, take them out of the pan right away. They’re best enjoyed hot, and they make an amazing topping for ice cream, pancakes, or even French toast. Enjoy!
Tip:
For the best caramelized bananas, keep an eye on the heat. Medium-high is usually perfect, but if the bananas start to brown too quickly, turn it down to medium. You want them to caramelize slowly so they get that nice golden crust without burning. Also, try not to move them around too much—letting each side cook undisturbed helps them develop a beautiful caramel layer. If you’re feeling adventurous, try adding a tiny pinch of sea salt right before serving. The salty-sweet combo really takes it up a notch and balances out the honey’s sweetness. Trust me, you’ll love it!
Frequently Asked Questions:
Can I use maple syrup instead of honey?
Yes! Maple syrup works well and gives the bananas a slightly different, deeper flavor. Just cook them the same way, and you’ll still get that delicious caramelized result.
What if my bananas are too ripe?
If your bananas are extra ripe, they may get a little mushier as they cook. They’ll still taste great, but for the best texture, use bananas that are ripe yet firm. You want them to hold their shape while cooking.
Can I make these ahead of time?
These caramelized bananas are definitely best when fresh and hot. But if you need to make them a little ahead, you can gently reheat them in a pan for a minute or two before serving. Just avoid microwaving, as it may make them mushy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Caramelized Cinnamon Bananas
Ingredients
- 2 bananas sliced into 1/2-inch pieces
- 1/2 tsp cinnamon
- 1 tbsp butter
- 2 tbsp honey raw if you have it
Instructions
- Make the Caramel Base: In a medium frying pan, add the cinnamon, butter, and honey. Place the pan over medium-high heat, stirring until the butter is fully melted and everything’s mixed together smoothly. This will be the caramel base for the bananas.
- Cook the Bananas: Set the banana cuts in a single layer in the pan. Let them cook without stirring for about 4 minutes, or until the bottoms are golden brown. Watch the heat closely to make sure they don’t end up burning.
- Flip the Bananas: Carefully flip each banana slice using a spatula, cooking the other side for another 4 minutes until golden and caramelized on both sides.
- Serve: Remove the bananas from the pan and serve them hot. They’re perfect over ice cream, yogurt, pancakes, or even French toast for a sweet, warm topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
