Pan Fried Cinnamon Bananas – Quick and easy recipe for overripe bananas, perfect for a special breakfast or an afternoon snack. How do you make Fried Bananas? Use 3 ingredients, pan fry it, and it’s ready in 10 minutes.
This recipe was inspired by the age-old problem, how to use up overripe bananas.
No matter how hard I try to buy a good number of bananas for my family, I can never seem to get it right. If one week I don’t have enough, I try to buy a few more the next week, but then it seems I have too many!
Luckily there are lots of yummy things you can do with overripe bananas. Banana bread is really the first thing that comes to mind, but sometimes that is a little more trouble than I have the energy or time to tackle.
This recipe is so quick and easy, and it is perfect for a special breakfast or even an afternoon snack!
Bananas are important to my family. All the potassium in it is so good for heart and muscles. It also has so many natural vitamins and nutrients that are so good for everyone. I find myself sneaking in bananas in pancakes or smoothies.
TIPS FOR MAKING PAN FRIED CINNAMON BANANAS
- Use bananas that are slightly overripe. If they are very overripe, they will be too mushy to cook.
- Do not overcook. If they start to get too soft, they are done. This might happen quickly if your heat is a little too high so pay attention to them as they cook.
- Use good quality nonstick oil spray. Poor quality oil could affect the taste of your banana rounds.
- Sugar works best but you can also use granulated Splenda (or equivalent) if you prefer.
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Pan Fried Cinnamon Bananas
Serve with cherry yogurt and some V8 Fusion juice for a nice breakfast that energizes the kids and gives them a great start to the day!
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Pan Fried Cinnamon Bananas
Print RecipeIngredients
Instructions
- Slice the bananas into rounds, approximately 1/3 inch thick.
- In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
- Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
- Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
- Cook for about 2-3 minutes.
- Flip the rounds, sprinkle with the remaining cinnamon mixture
- Cook for 2-3 more minutes until the bananas are soft and warmed through.
Video
Notes
- Slightly overripe bananas work best. If your bananas are too overripe, they will still taste good but they will be mushy.
- If they start to get too soft, they are done. Be careful to not overcook them!
- The quality of the oil can affect how the banana rounds taste, so make sure yur oil is fresh and a good quality brand.
- You can substitute granulated Splenda (or equivalent), however white sugar works best.
- Note that this is not a actually a substitute recipe for the kind of bananas that are fried by immersing them in oil in a fryer. These are a just tasty way to do something a little different with your bananas by cooking them in a pan or skillet.
Nutrition
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Enjoy!
Irene Coleman
I don’t know what I did wrong with the pan fried cinnamon and banana, for my family that was not a good experience. But that’s ok, other recipes offered are delicious.
Kristin King
Hi Irene, I am sorry to hear you did not have a good experience with this recipe! If the bananas are a little too overripe, sometimes that can be the issue. I have found that it works best when they are just a teeny bit overripe. I am glad you have found other recipes on my site that you like, though! Thanks for stopping by!
Ronya
I made this for the first time! It was delicious and healthy!!
Kristin
Yay, so glad to hear that! Thanks for stopping by! 🙂
Kristin
I tried to make these tonight and they got very mushy. Are they supposed to be? Maybe I sliced them too thin.
Kristin King
Mine are definitely softer after cooking, but I wouldn’t say they were super-mushy. Yes, I think slicing them a little thicker next time might help. Luckily they taste good either way! 🙂
Rebecca
How long are these good for after you make them? Refrigerate them? Or could they be frozen?
Kristin King
Hi Rebecca! That is a really good question. We have always eaten them right after we make them. I have never had any leftovers! But if you try refrigerating them or freezing them, I would be interested to hear how they hold up. Thanks for stopping by!
Anyonita
I’m dreaming about these over ice cream with lots of fudge sauce! That would be the ULTIMATE banana split! They look fabulous, Kristin!
Maggie at The Love Nerds
Oh yum! These look absolutely amazing and totally up my alley! Can’t wait to give them a try.
Krystal
These look really great. I can’t wait to try them.
Mary Ellen
These look so good I wish I had some bananas!
Boni
I made these last night and they were terrific! Thanks for a great recipe. Satisfied my sweet tooth.
Kristin King
I am so glad you enjoyed them! 🙂 Thanks for letting me know!
Jennifer
Can these be made ahead?
Kristin King
I haven’t tried it, but to be honest I am not so sure they would be as good if made ahead of time. I would recommend eating them right when they are made. But, if you try it, definitely let me know how it turns out!
Kassie
Splenda is extent toxic, artificial Sweeteners are horrible for you.
Kathie
Maybe substitute with honey.
KAREN BRYAR
Can you freeze these?
Kristin King
I have never been able to keep them around long enough to freeze them, so I am not sure if that would work well. But you could certainly try! Let me know how they turn out once you thaw them and eat them! 🙂
Christine R
Who says they need to be thawed at all? Put some wax paper on a cookie tray and line them on there individually. Once frozen toss them into a ziploc bag and eat them as a frozen snack. Yummy!
Kristin King
I gotta say, that never occurred to me, but it’s a great idea! 🙂
Kimberly
Already pinned it! Everything about this sounds fantastic. I bet it will make a great topping on something as well. Thanks for sharing.
cathy
love, love this recipe! What a great way to enjoy bananas!
Checking this out from get him fed link party! Yummy!
Cathy
Nicole ~ Cooking for Keeps
Oooo this look so good!!! They’d totally be amazing on some vanilla ice cream too!
Edward Antrobus
I’d say 90% of the time, we go through about 2/3 of the hand of bananas and wind up making banana bread from the rest 2 weeks later.
miss messy
These look soooo cool! Simple but delicious!
M. J. Joachim
Since finding out I’m gluten intolerant, banana bread is no longer an option for overripe bananas – though I have used gf flour once or twice to make it anyway. Your recipe sounds positively delicious, and I’m looking forward to trying it out. Thanks.
MJ, A to Z Challenge Co-Host
Writing Tips
Effectively Human
Lots of Crochet Stitches
SueG
Try this website, there is a great grain free banana bread recipe here amongst lots of others. It’s quick and easy to make and tastes great.
http://civilizedcavemancooking.com/recipes/desserts/paleo-banana-bread/
Cheesesteak
I’ve been making banana bread using almond flour with a touch of coconut flour mixed in…added choc chips for flavor 🙂