I’d always thought I didn’t really like ripe bananas, but then I came to Hawaii and tried apple bananas. I’ve never seen them on the mainland, but they are amazing! Firmer than the standard Cavendish banana, even when fully ripe, they actually do have a faint green apple taste. I used apple bananas for this recipe because they’re my new favorite, but any type of banana will do. This recipe is designed for one large or two small bananas, but you can easily use more banana, if you’d like. Much more than that won’t fit in a regular skillet at the same time, though. You can eat them plain, on ice cream, as a waffle/pancake topper, or in any number of other delicious ways.
Ingredients for Quick Glazed Honey Cinnamon Bananas
- 1 large or two small/medium bananas
- 1 tablespoon of honey
- 1/2 teaspoon of vanilla
- 1 teaspoon of taste-neutral cooking oil, like vegetable oil, or 1/2 tablespoon of butter
- 1/4 teaspoon of ground cinnamon, or to taste
Quick Honey Banana Recipe
1. Slice your banana. Try to make fairly thin slices, about 1/8 of an inch thick, but the uniformity of your slices is more important than the exact thickness. You may want to toss (or eat) the two smallest end pieces because they will cook too quickly.
2. Mix the honey and vanilla together in a small bowl or cup.
3. Place your skillet on medium heat and either coat with 1 teaspoon of oil or add 1/2 tablespoon of butter and allow it to heat until it melts, foams, and then the foaming begins to subside. If you can bring yourself to try it, I think cooking these with butter really adds to the flavor profile. If you’re cooking with oil, allow it to heat until it is shimmery.
4. Place the bananas in a single layer on the pre-heated skillet. Allow them to cook for about 2 minutes and turn one over. If it is nice and browned looking, the bananas are ready to flip. If it isn’t quite as tasty-looking as you’d like, allow them to continue cooking for 30-60 seconds before flipping them. I experimented with several different flipping tools and have found that a metal spatula or a simple fork work best.
5. Allow the bananas to cook an additional 1-2 minutes, checking on them periodically. On this side, you’re looking for ‘not quite browned enough’ because the bananas will continue cooking in the sauce for an additional minute or two.
6. When the second side is ‘not quite ready,’ add the honey/vanilla mixture and stir gently to coat all the bananas. Reduce heat to medium-low and allow the liquid to bubble until it has thickened. This should take anywhere from 1-3 minutes. You can leave the sauce as runny as you’d like, or reduce it a great deal. The choice is yours.
7. Remove from heat, sprinkle with cinnamon, and serve.
These honey glazed bananas are amazingly delicious as-is, but as soon as I tasted my first bite, I realized rum would go really well with them. Adding a splash of dark rum to the honey/vanilla mixture would be really good! A squeeze of lemon juice instead of vanilla can change up the flavor a bit, too. Whether you choose to enjoy them as a separate dish or as a topping for something else, I think you’ll be impressed by how delicious and easy these bananas are!
What’s your favorite way to eat bananas? Have you had the opportunity to try ‘other’ banana varieties like fingerling bananas or apple bananas?