If banana trees could talk, they would express fear at the mere mention of Will and Paige. My kids can put down those distinctive yellow fruits like nobody’s business. Nearly every morning, once Paige is changed and revving to go, she runs to the kitchen with an outstretched hand. Is the cute gesture a sign of happiness that she’s up and about? Is it to pet her beloved dogs? Is it to say good morning?
No. It’s to retrieve a perfectly ripe banana.
And as soon as she has one, Will is quick to grab one too. At this point, if I could grow my own bananas, I would just to save myself a twice weekly trip to the grocery store for more. Seriously. Forget the Cookie Monster, I am mom to the Banana Monsters.
So these delicious, syrup-y bananas? They are a favorite all around. The kids devour these lightly caramelized bananas on their French toast (and I bet they would be amazing on ice cream too!). Considering that this is ridiculously easy to make and totally delicious (you don’t need any maple syrup when you’ve got these!), there is no excuse not to healthy-up your breakfast with this serving of fruit.
But who cares about health when something tastes this good?
- 2 medium-sized ripe, , but not overripe, bananas
- 2 tbsp packed brown sugar
- 1 tsp lemon juice
- 3/4 tsp ground cinnamon
- Kosher salt
- 1 tbsp unsalted butter
- Slice the bananas on a diagonal into 1/4-1/2 inch slices.
- In a bowl, stir together the banana slices, brown sugar, lemon juice and cinnamon. Add one small pinch of Kosher salt and continue stirring until all the banana pieces are coated. It should become a little syrup-y.
- In a medium skillet, melt the butter, swirling the pan to coat all sides. When the butter begins to bubble, add the bananas and all the syrup-y mixture. Cook, stirring occasionally, for 3-4 minutes, until the bananas soften and caramelize slightly.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.