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!
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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!
I like to serve it 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!
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.
So how do you make pan fried bananas? Its one of the easiest snacks to make and you won’t have any leftovers. Here is a quick video on how to make them:
Pan Fried Cinnamon Bananas
Pan Fried Cinnamon Bananas
Ingredients
- 2 bananas Slightly Overripe
- 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
Instructions
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Slice the bananas into rounds, approximately 1/3 inch thick.
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In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.
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Lightly spray a large skillet with nonstick oil spray. Warm over medium heat.
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Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.
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Cook for about 2-3 minutes.
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Flip the rounds, sprinkle with the remaining cinnamon mixture
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Cook for 2-3 more minutes until the bananas are soft and warmed through.
Enjoy!
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M. J. Joachim says
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
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SueG says
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 says
I’ve been making banana bread using almond flour with a touch of coconut flour mixed in…added choc chips for flavor 🙂
miss messy says
These look soooo cool! Simple but delicious!
Edward Antrobus says
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.
Nicole ~ Cooking for Keeps says
Oooo this look so good!!! They’d totally be amazing on some vanilla ice cream too!
cathy says
love, love this recipe! What a great way to enjoy bananas!
Checking this out from get him fed link party! Yummy!
Cathy
Kimberly says
Already pinned it! Everything about this sounds fantastic. I bet it will make a great topping on something as well. Thanks for sharing.
Kassie says
Splenda is extent toxic, artificial Sweeteners are horrible for you.
Kathie says
Maybe substitute with honey.
KAREN BRYAR says
Can you freeze these?
Kristin King says
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 says
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 says
I gotta say, that never occurred to me, but it’s a great idea! 🙂
Jason says
Freeze them then use in a smoothie
Boni says
I made these last night and they were terrific! Thanks for a great recipe. Satisfied my sweet tooth.
Kristin King says
I am so glad you enjoyed them! 🙂 Thanks for letting me know!
Jennifer says
Can these be made ahead?
Kristin King says
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!
Mary Ellen says
These look so good I wish I had some bananas!
Krystal says
These look really great. I can’t wait to try them.
Maggie at The Love Nerds says
Oh yum! These look absolutely amazing and totally up my alley! Can’t wait to give them a try.
Anyonita says
I’m dreaming about these over ice cream with lots of fudge sauce! That would be the ULTIMATE banana split! They look fabulous, Kristin!
Rebecca says
How long are these good for after you make them? Refrigerate them? Or could they be frozen?
Kristin King says
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!
Kristin says
I tried to make these tonight and they got very mushy. Are they supposed to be? Maybe I sliced them too thin.
Kristin King says
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! 🙂
Maya says
I tried making these and they did not turn out good. 🙁
Kristin King says
I am sorry to hear that, Maya! 🙁 I will confess, once they did not turn out well for me either, but I was never really able to figure out if it was something I did or if it was that the banana wasn’t the best. Anyway, I hope if you try it again that it turns out better! If you have a question about the process I use, please let me know and I will try to answer as best I can!
Irene Coleman says
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 says
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!
Matthew says
Tried them and worked out great! Replaced the olive oil with coconut oil and added a little vanilla extract instead of sugar. Once I had them in the bowl I added chopped walnuts and raisins. Awesome power breakfast! Thanks!
Kristin King says
Great ideas! I recently discovered coconut oil and I was thinking to experiment with using it in this recipe, so it is good to know that you tried it and it worked out. I am so glad you liked these. Thanks for stopping by and letting me know! 🙂
Karen says
What about using butter?
Kristin King says
Hi Karen! I have not tried using butter myself, but I imagine that it would be really good. If you are adventurous and decide to try it, I would love to hear how it turns out! Maybe I will try it myself the next time I make this as well, because now you have me curious. Thanks for stopping by!
ak says
Butter could be delicious but burns rather easily. I think the suggestion to use coconut oil is excellent. It works great with fried plantains so no reason it shouldn’t work with bananas!
Kristin King says
I totally agree!
Sue says
Can they be made without and sugar or artificial sugar?
Kristin King says
Hi Sue, I am sure you could try using honey and see how they turn out. I have not done it myself so I would be interested to know how that works out for you. I appreciate you stopping by!
trancuan says
The great thing about bananas (especially over ripe ones) is that they are sweet all on their own! I suggest adding nothing after frying and you will still greatly enjoy!
Tracey says
Hi! What a great easy recipe 🙂 🙂 🙂 I just made some and they are delicious! I used apple bananas because my neighbor had given me a BUNCH…great way to use them up.
Kristin King says
Glad to hear you liked this, Tracey! I have never heard of apple bananas, I will have to look that up. Thanks for stopping by!
Amelia says
These look so yummy! What a great idea – I have to try this!
Cheri says
Just made these (1/2 recipe) and substituted 1/2 of the sugar with Stevia. Very good, but also very sweet, so I mixed them into a bowl of oatmeal with walnuts and dried cranberries. Delicious! Thank you for a simple and tasty recipe!
Kristin King says
Yay! Glad you liked them. Thanks for stopping by! 🙂
Megan says
How far ahead of time do you think these can be made? And what is the best way to store these?
Thank you!
Kristin King says
I think these are really best if eaten right after cooking. I have never had any left over to try storing and reheating! I am not sure they would keep very well, to be honest. I appreciate you stopping by!
Vanessa Buys says
My kids love fried banana. Just a tip, you can use rice syrup instead of sugar, it’s much healthier as it has a much lower GI and is even better for you than honey. As an added bonus, it creates a toffee crust on the bananas. Yummy!
Barbara Petty says
Cool – thanks for the tip. I have never heard of rice syrup!
Barbara Petty says
My son’s 15th birthday is today and he wanted a special breakfast. I wasn’t prepared and so looked online. I found these, and served them with a banana/blueberry smoothie with whipped cream on top. Boy, was he a happy camper! He raved about these bananas. I think next time I might put them on french toast!
Pauli cymet says
Made fried in olive oil cinnamon banana slices -today with firm bananas ..did not add sugar or honeynasnbananas sweer enough! ..ab-fab delicious! added to plain 0% fat Greek yogurt! So yummy! Also added a few drops of pure maple syrup to take it to next level. Next time I make french toast will add as a topping why didnt i ever make this prior when it takes under 5 min. ? Would be delicious on a scoop of vanilla ice cream with a sprinkle of chopped nuts! Thank for posting! Yum-o and healthy also!
Kristin King says
Wow, that sounds delicious! Great idea to add it to yogurt! Having them with French toast or ice cream sounds awesome as well. So glad you like them, thanks for stopping by! 🙂
Rhonda Albaugh says
Love this such a treat and a great way to use the bananas that are aging. My honey enjoys it over ice cream.
Rhonda Albaugh
Allison says
Just made these. Really good!!
Kristin King says
So glad to hear it, Allison! Thanks for stopping by to let me know! 🙂
Christina says
I was looking for a healthy way to make “fried” bananas like the ones served in Brazilian steakhouses and that I ate in Mexico. While not exactly the same, these were delicious, and I think much healthier! Thank you!
Gab F says
These were delicious! I brought them to a Super Bowl party last night and they hardly lasted ten minutes!
Mine didn’t come out as beautiful as yours, though. There were a little black (not burnt), small and they were soft so they lost their shape. Can you offer any tips?
I’ll definitely be making these again. Thanks for sharing the recipe!
Kristin King says
I am so glad you liked them! I usually just try to be very gentle with them, especially when turning them and removing them from the pan. Other than that, I have not done anything special. I will confess that sometimes mine don’t turn out so pretty, either I am working too fast to be careful or they were just super-soft to begin with. Luckily, it doesn’t matter too much because they are still really yummy! 🙂
Anna @ Anna Can Do It! says
What a fun and easy snackI I love the banana cinnamon combination! Great recipe! – Love, Anna
Mari says
Mine turned out fairly mushy as well. I think it was due to frying them in too much coconut oil . However, they were still delicious! We put them over a bit of Cool Whip on our waffles. I also sprinkled chopped pecans over the whole thing. Yum!!
Eden Passante says
Love how easy and healthy this is!
Erica says
I just tried this using coconut oil instead of the olive oil. Then I served it with a dollop of peanut butter…can I say YUM!?! Love this!
Kristin King says
Great ideas! I am going to have to try that!
Emma says
These were so good! I made them this morning & thought they were wonderful! I ended up not having nutmeg, so I just left that out and it was still very good!
Kristin King says
Yay! So glad you liked them, Emma. Thanks for stopping by! 🙂
Tanya says
Tried this and was really looking forward to it, BUT I officially don’t like nutmeg now. ….these did not taste good!
Kristin King says
I am sorry to hear that! I really like nutmeg but of course not everyone likes the same things. If you ever try this again, maybe leave the nutmeg out and hopefully that will be better for you. Anyway, I appreciate you stopping by! 🙂
Presley says
My experience didn’t go well. I think I sliced them to thin, but all the flipping really messed them up. So I will be using a non-stick electric skillet, and I won’t be spraying oil all in the pan. Because the light coating I used this morning made them tast oily 🙁 ! And I think I am gonna dip them on the side I intend to fry before I drop them in the skillet, that way they only need to flipped once and the sugar can caramelize. But they were really mushy and oily this morning. Thank you for sharing though. I am sure once a technique is perfected, they are great!!!
Kristin King says
Thanks for sharing your experience, I am sorry they didn’t turn out so well this time. Definitely slicing them thicker will help you, I think. I like your idea to only flip them once, hopefully that will produce a better result for you! Thanks for stopping by! 🙂
Roy says
great and simply, thanks! But I have to ask why the 2 tablespoons of sugar? Seems we readily accept sugar as a necessary ingredient when it is present in so many prepared foods. When I make a kale or spinach smoothie if I find it is a bit too edgy I’ll add a banana to sweeten it up. Seems like a banana is already a sweet start! No? To each his own of course, just saying.
Kristin King says
Totally agree, it would be a good idea to reduce or eliminate the sugar in this, I bet it would still be delicious! 🙂 Thanks for stopping by and for the suggestion!
Donna says
I can’t wait to try this recipe. It sounds delicious! I have been using our over ripe bananas to make banana nut muffins but this will be a quick, different, delicious alternative. Thank you for sharing!
Lara says
Just made these today — they came out super mushy and lost all their shape. Did your’s crisp up at all when you made them? Maybe my bananas were just too mushy to begin with.
Kristin King says
I am sorry to hear that! I try to cook mine just until they are warmed up and soft, if I cook them too long they get mushy. They don’t really get crispy, though. Hopefully yours were still tasty even if they were a bit mushy!
Christina Aleman says
This looks like a good treat. I love it.
Denise says
I just made these…they were delicious. I changed it up a bit, used coconut oil, added a touch of sugar and cinnamon to coconut flour,coated the bananas and fried one minute each side. Put a smear of Greek yogurt on a plate, topped with bananas and sprinkled with Chia seeds. Yummy~TY!
Kristin King says
That sounds like a great variation. I am especially intrigued with the Chia seeds. Sounds yummy! Thanks for stopping by! 🙂
Deborah M. says
I made them today! I also added a little bit of cacao powder and I cooked them a little bit longer than the time you said. They were so good! Thanks for the idea.
Kristin King says
I am so glad you liked them! Great idea to add the cocoa powder, I bet that was yummy. I am going to try that the next time I make these! 🙂 Thanks for stopping by!
Sabrina B says
wow, what a wonderful idea! I thought for a second that these were scallops, but like the flavors here and yes often run into the same banana inventory issues! thank you for this great idea for using overripe ones
Serena says
Wow! These were great! I didn’t measure, just guessed on the sugar and cinnamon, didn’t have nutmeg in the house. Mine turned out fine cooking with butter, they just needed to be flipped a couple times so that they wouldn’t burn. These didn’t last long enough for me to make something to go with them… lol but they would be great with yogurt, ice cream, pancakes, pretty much anything. Thanks for the great idea!
Carol Green says
These are able to be made without sugar, right? because I want to make them during the whole 30, but I can’t have sugar during that!
Kristin King says
Hi Carol, I used granulated Splenda, and they turned out great. I hope you like them! 🙂
Raia says
I can’t wait to try these! My kids are going to love them. 🙂
Holly says
I tried this and burnt them ????
Kristin King says
Awwww, I am sorry to hear that! 🙁 Hope you try again and get a better result!
Tricia Hope says
What a great recipe! I am looking after my grand daughters and will make this for them for sure!
Kristin King says
Thanks! I hope you guys enjoy the recipe! 🙂
Cinnamon Zone says
Thank you for this quick and easy recipe. I am sure the cinnamon banana’s will be great as a topping option for breakfast such as waffles and desserts too.
Kristin King says
Definitely! Those are great ideas!
Helen at the Lazy Gastronome says
I love this idea! Pinned it – Thanks for sharing at the What’s for Dinner party – and have an awesome week!
Jess says
Sounds yummy!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Colleen @ Life on Kaydeross Creek says
These look so simple yet SO amazing! Can’t wait to try it with the kids!
Jhuls @ The Not So Creative Cook says
Thank you for sharing this quick, but amazing recipe! I am not a huge fan of cinnamon, but I’d make sure to try your recipe – they look so tempting! Happy Fiesta Friday! x
Life Diet Health says
I made something very similar this week. We usually peel and slice overipe bananas then freeze. We add them to smoothies or make a quick healthy ice-cream. Thanks for sharing at Fiesta Friday.
Miz Helen says
These Bananas will be amazing! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen
Marilyn Lesniak says
Congratulations! Your post was my feature pick at #WWBlogHop this week. Visit me at https://www.marilynstreats.com on Tuesday evening to see your feature! All hosts choose their own features from the comments left on their blog so be sure to stop by and see your feaure. I invite you to leave more links to be shared and commented upon. Please be sure to leave your link number or post title so we can be sure to visit!
megan trainer says
These are so delicious thank you so much and they are so easy!!! thank you so much you just made soooo much easier!!!
Kristin says
Thanks, Megan! I am so glad you like them! 🙂
Kristi says
I made this and it was really good! I put it over vanilla ice cream and it was like a caramel sauce with the ice cream. I actually made it too early and it sat for awhile in the pan. When we were ready for it, I just started to reheat the pan with everything in the pan. So by the time the bananas were reheated, they were more mushy than what was pictured, but it was great over the ice cream.
Kristin says
That sounds delicious, I have to try it! Thanks for stopping by! 🙂
MJ says
Just made these. Yum! Easy, fast and delicious. I served them in small dessert bowls with a dollop of fresh whip cream on top and sprinkled a little bit of the leftover sugar mixture on the whip cream (mostly for looks). It was impressive looking and took just minutes, start to finish. Thanks for the great recipe!
Kristin says
Yay, so glad to hear it! Thanks for stopping by to let me know! 🙂