Easy Caramelized Bananas Recipe (Perfect Topping!)

Get ready to transform ordinary bananas into an extraordinary treat with this incredibly Easy Caramelized Bananas recipe! Sliced bananas are coated in a cinnamon-brown sugar mixture and quickly pan-fried in butter until golden, gooey, and utterly irresistible. I absolutely adore making Caramelized Bananas because it’s such a simple way to add a touch of magic to breakfast dishes or desserts. This takes just minutes to prepare and uses ingredients you likely already have. It’s the perfect way to use up ripe bananas and create something truly delicious!

Why You’ll Love These Caramelized Bananas

• Incredibly Easy & Quick: This recipe comes together in just a few minutes on the stovetop.
• Simple Ingredients: Uses basic pantry staples – bananas, butter, brown sugar, cinnamon, and vanilla.
• Deliciously Sweet & Caramelized: Pan-frying creates a wonderful caramelized exterior and soft interior.
• Versatile Topping: Perfect for pancakes, waffles, French toast, oatmeal, yogurt, ice cream, and more!
• Great Use for Ripe Bananas: Transforms bananas that are just past their prime into a decadent treat.

Ingredients for Caramelized Bananas

Here’s what you’ll need to make this simple and delicious banana topping. The full list with measurements is in the recipe card below.

Main Ingredients

• Brown sugar (Sweetener)
• Ground cinnamon (Spice)
• Bananas, sliced (Fruit)
• Salted butter* (Fat) (See notes in original recipe about using salted)
• Bourbon vanilla extract (Flavoring) (Regular vanilla extract also works)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic simplicity of these Caramelized Bananas, but here are some fun variations:

• Add Nuts: Sprinkle chopped pecans, walnuts, or almonds into the pan during the last minute of cooking.
• Make it Boozy: Add a splash of rum, brandy, or banana liqueur to the pan along with the vanilla extract (be careful, as alcohol can flame).
• Different Spices: Add a pinch of nutmeg, allspice, or cardamom along with the cinnamon.
• Coconut: Sprinkle shredded coconut over the bananas while they cook or as a garnish.
• Citrus Zest: Add a little orange or lime zest for a brighter flavor.

How to Make Easy Caramelized Bananas

Let me show you how incredibly simple it is to make these Easy Caramelized Bananas:

Prep Bananas

1. First, I prepare the coating. I add the brown sugar and cinnamon to a gallon-sized Ziploc bag.
2. I add the banana slices to the bag and seal it tightly.
3. I gently shake the bag until the banana slices are well coated in the cinnamon-sugar mixture.

Caramelize Bananas

1. I melt the salted butter over medium-high heat in a large pan or skillet.
2. Once the butter is melted and slightly bubbly, I add the coated banana slices in a single layer. I make sure not to overcrowd the pan, so I do multiple batches if necessary.
3. I pour in the bourbon vanilla extract.
4. I cook the banana slices for 2-3 minutes on the first side, undisturbed, until the sugar starts to caramelize and the banana gets golden brown.
5. Once the first side has browned, I carefully flip the slices using a thin spatula.
6. I repeat the cooking process on the other side for another 2-3 minutes until caramelized.
7. If cooking in batches, I repeat with the remaining bananas.

Serve

1. Serve immediately

Tips and Tricks for the BEST Caramelized Bananas

Here are my secrets for making perfect Caramelized Bananas every time:

• Use Ripe but Firm Bananas: Choose bananas that are ripe (yellow with some brown spots) for sweetness, but still firm enough to hold their shape during cooking. Overly mushy bananas will fall apart.
• Medium-High Heat: Use medium-high heat to get a good caramelization on the sugar without burning the butter too quickly. Adjust heat as needed.
• Don’t Overcrowd the Pan: Cook bananas in a single layer. Overcrowding lowers the pan temperature and causes the bananas to steam instead of caramelize.
• Cook Briefly: Bananas cook fast! Just cook them long enough to get golden brown and slightly softened.
• Salted Butter: The original recipe notes using salted butter, which adds a nice balance to the sweetness. If using unsalted, you might add a tiny pinch of salt yourself.

How to Serve

These Caramelized Bananas are an amazing topping! Serve them warm over:

• Pancakes or Waffles: A classic and delicious pairing.
• French Toast: Takes French toast to the next level.
• Oatmeal: Adds sweetness and flavor to your morning oatmeal.
• Yogurt: Spoon over plain or vanilla Greek yogurt.
• Ice Cream: Incredible over vanilla bean, caramel, or even chocolate ice cream.
• Crepes: A wonderful filling or topping for crepes.
• Pound Cake: Serve alongside or on top of a slice of pound cake.

Make Ahead and Storage

Caramelized bananas are best enjoyed immediately after cooking while they are warm and have the best texture. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, but they will soften considerably upon reheating. Reheat gently in the microwave or a skillet.

FAQs about Caramelized Bananas

• Can I use regular white sugar instead of brown sugar?
  • Yes, but brown sugar provides a richer, more caramel-like flavor due to the molasses content.
• My bananas got mushy. What happened?
  • You likely used overripe, very soft bananas, or cooked them for too long. Use firmer ripe bananas and cook just until caramelized.
• Can I make these without butter?
  • You could try using coconut oil for a dairy-free version, but butter provides the best flavor for caramelization in this recipe.

Enjoy this incredibly easy, quick, and delicious Easy Caramelized Bananas Recipe! It’s a simple way to add a special touch to so many dishes.

Caramelized Bananas

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4-6 1x
• Category: Dessert, Topping, Side Dish
• Cuisine: American

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Description

These easy Caramelized Bananas are a delicious treat! Sliced bananas are coated in brown sugar and cinnamon, then pan-fried in butter with a hint of bourbon vanilla until golden and caramelized. Perfect as a topping for desserts or breakfast dishes.

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Ingredients

Scale 1x2x3x

• 1 cup packed light or dark brown sugar
• 3 teaspoons ground cinnamon
• 3 ripe but firm bananas, sliced (about 1/2 inch thick)
• 1/2 cup (1 stick, 113g) salted butter (see notes)
• 1 teaspoon bourbon vanilla extract (or regular vanilla extract)

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Instructions

• Prepare Sugar Coating: In a large resealable plastic bag (gallon size), combine the brown sugar and ground cinnamon. Seal the bag and shake well to mix.
• Prepare Bananas: Peel and slice the bananas into rounds, about 1/2 inch thick.
• Coat Bananas: Add the banana slices to the bag with the brown sugar and cinnamon mixture. Seal the bag tightly. Gently shake the bag until the banana slices are evenly coated.
• Melt Butter: Melt the salted butter in a large skillet over medium-high heat.
• Cook Bananas (in Batches): Once the butter is melted and hot, carefully add the coated banana slices to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
• Add Vanilla: Pour the bourbon vanilla extract over the bananas in the skillet.
• Caramelize: Cook the banana slices for 2-3 minutes on the first side, undisturbed, until golden brown and caramelized. Carefully flip the slices and cook for another 2-3 minutes on the second side until similarly browned.
• Repeat: If cooking in batches, remove the cooked bananas and repeat the process with the remaining slices, adding more butter if needed.
• Serve warm.

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Notes

• Bananas: Use bananas that are ripe (sweet) but still firm enough to hold their shape during cooking. Overripe bananas may become too mushy.
• Butter: Salted butter is specified and adds a nice contrast to the sweetness. If using unsalted butter, you might want to add a tiny pinch of salt to the brown sugar mixture.
• Vanilla: Bourbon vanilla extract adds a unique depth, but regular pure vanilla extract works perfectly well too.
• Cooking Heat: Maintain medium-high heat to caramelize the sugar without burning the bananas. Adjust heat as needed.
• Batches: Cooking in batches ensures the bananas caramelize properly rather than steaming.
• Serving Suggestions: Serve warm over vanilla ice cream, pancakes, waffles, French toast, oatmeal, yogurt, or pound cake.
• Storage: These are best enjoyed immediately.