I’m a big texture person.
As in squishy, gooey things aren’t always on the top of my “must consume now” list.
I think that’s why I put off frying up sweet banana slices until bubbly and caramelized.
Because of the smushy goo.
But ohh am I glad I finally mustered up my textural courage!
This had to have been some of the best sticky, ooey gooey magic to happen in my kitchen.
lol.
And better yet, these caramelized bananas are so versatile!
You can spoon them on top of luscious ice cream. (Talk about vanilla bean dream meets cinnamon maple nana madness!)
Ladle a generous portion into a cozy bowl of old fashioned oatmeal.
Pile them on a stack of fluffy, tender pancakes… or crispy waffles, or thick french toast!
Or, balance the entire batch atop a golden brown piece of whole grain toast that has been dolloped, slathered + smothered in creamy peanut butter.
Ohhh lawd.
These naners are ridiculously easy to whip up too.
All you have to do is melt a bit of tropical unrefined coconut oil in a nonstick skillet, then add your ripe banana slices. After a couple minutes of cookin, flip your naners then pour in pure maple syrup and a generous amount of ground cinnamon. Let the syrup bubble and cook down before folding in real deal vanilla extra and a pinch of pink sea salt.
Now don’t go burning your month in sugar-induced excitement!
P.S. Be sure to use a good nonstick pan because the bananas might try to stick there in the beginning. Oh and cleanup will be a breeze!
P.P.S. After the pan’s cooled off a bit, feel free to lick it clean. I’m not judging, you are.
Caramelized Cinnamon Maple Bananas
Ingredients
- 1 teaspoon unrefined coconut oil
- 1 1/4 cups sliced ripe banana (1 medium-large banana)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- Pink sea salt, to taste
Instructions
- Heat a medium-large nonstick skillet over medium heat.
- Melt the coconut oil in the pan.
- Add the bananas in a single layer, reducing the heat to medium-low.
- Cook for 2 minutes, then flip.
- Add the maple syrup and cinnamon, bringing the heat back up to medium.
- Cook the bananas for another 2 minutes, then gently stir in the vanilla and sea salt.
- Serve hot, over toast, oatmeal, pancakes, ice cream, or as is.