Dealing with bananas is an art. You need to buy them when they have just enough green. The colors should provoke a sense of equilibrium, suggesting that they’re running on the same schedule as you. How else will you make that banana smoothie approximately 4.6 days from now? And then you need to do the math (or cross your fingers) and hope that your beloved bananas will be ready when you are. Yet, even after all the sweat, blood, and research—you’ll probably have overripe bananas anyway. Hey, you tried. But now you have an excuse to make pan-fried cinnamon bananas.
Don’t limit yourself, though. You’re better than that. Pan-fried cinnamon bananas are the answer to all of life’s questions. (Or at least the ones you have in the kitchen.) All you need is cinnamon, sugar, and ten minutes.
Pan-Fried Cinnamon Bananas
photo by Kirsten Nunez
2 overripe bananas
Cooking spray, oil, or butter
2 tablespoons sugar
1 teaspoon ground cinnamon
Extra cinnamon for garnish
How to Make It
Cut the bananas into 1/2-inch thick slices.
Combine the sugar and cinnamon in a separate bowl. Mix well.
Lightly coat a pan with oil or butter. Fry the banana slices over medium heat, for 2 to 3 minutes.
Add a sprinkling of cinnamon sugar. Flip over.
Cook for another 2 to 3 minutes, adding more cinnamon sugar during the last minute.
Serve warm. If desired, top off with powdered sugar, nutmeg, or more cinnamon.