2-INGREDIENT CARAMELIZED BANANAS
Make your kitchen smell like a tropical getaway with these delicious Caramelized Bananas.
Makes: 2-4 Servings
Total time:
Ingredients:
- 2 Bananas
- Coconut Oil
Tools:
- Skillet or Sauté Pan
- Cutting Board
- Knife
- Spoon
- Spatula
Instructions:
- Heat pan over medium-low heat, add enough coconut oil to coat the bottom, but not enough where it creates a pool of oil for the bananas to sit in. Approximately ½ - 1 Tablespoon depending on your pan size.
- While the oil is heating up, peel and cut your banana into desired size. I like slices, or medallions.
- When the oil is hot, place one banana in to test the temperature. It should sizzle but not have oil jumping out of the pan. Place remainder of banana slices in, remembering not to crowd the pan. Leave enough room to get your spatula in for flipping.
- Cook for approximately 1-2 minutes (depending how caramelized you like them). If you like them a deeper color, just leave them on for longer. Be careful though, they can burn very quickly. Using your spatula, quickly lift your banana slices and flip them. Cooking the same as you did the first side.
- When done, remove from pan and enjoy as is, in oatmeal, with pancakes, on toast with peanut butter, or any way that makes you happy!
Notes:
- Don’t use underripe bananas, I find these don’t cook well. I have used ripe and even slightly over ripe bananas. Both have turned out delicious.
- I would recommend using a thin spatula vs a thick one. The thin ones can slide under the caramelized banana more easily and prevent it from getting mushed when trying to flip.
- I cook these in batches, that way I can keep my eye on a smaller amount and not burn them.
- The coconut oil smells amazing, however there is no coconut taste in the finished product. So do not shy away if you are not a fan of coconut flavor.
