Caramelized Fried Bananas
Fragrant, delicious, unexpected, and they melt in your mouth! Homemade caramelized fried bananas are an easy, affordable treat — you always have the ingredients on hand, and it comes together fast! They're wonderful on their own or as a topping for other desserts.
Cooking method
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Step 1:
How do you make caramelized fried bananas at home? Gather your ingredients. Use either one large banana or two small ones. I used cane sugar, but plain white works too. Choose good-quality, natural butter with no added vegetable fats.
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Step 2:
Peel and slice the banana any way you like. I cut mine into rounds, but you can go bigger — halve it lengthwise, then crosswise, for 4 pieces.
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Step 3:
Heat a skillet over low heat and add the butter. Melt it, stirring with a spatula.
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Step 4:
Add the sugar to the butter and start stirring briskly.
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Step 5:
The goal is to melt the sugar into caramel. Turn the heat to medium. Once all the sugar is moistened by the butter, stop stirring. Leave the skillet on the heat, giving it an occasional shake. The caramel should thicken, bubble, and take on a caramel color. With brown sugar, don't go by color — it's dark from the start — so watch the bubbles instead.
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Step 6:
Add the sliced banana to the caramel. Lower the heat again. Fry the banana for about 2 minutes, lifting the pieces with a fork to check.
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Step 7:
When one side turns golden, flip the pieces with two forks and fry the other side just as long. Don't miss the moment — banana can get very mushy if overcooked. Take the finished banana off the heat and spoon the remaining caramel over it. Serve hot as a dessert on its own or as a topping. It's especially good with ice cream. Enjoy!
- We loved these bananas! I tried them right off the pan — sweet-tart with stretchy caramel, a perfect match for cold ice cream. The leftovers we finished the next morning with French toast; by then the bananas were even softer and more tender. I sprinkled the finished dish with sesame seeds, but cinnamon or shredded coconut would work great too. Use firm bananas — they hold their shape better as they fry. The cane sugar deepened the caramel flavor even more. For an even richer dish, splash a couple of spoonfuls of good aromatic liquor — brandy or rum — into the pan at the end and flambé it: the alcohol burns off but the flavor stays.
- Instead of sugar, you can use a heat-stable sweetener.
- A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.
Caloric content of the products possible in the composition of the dish
- Bananas - 89 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Brown Sugar - 394 kcal/100g
