These perfectly caramelized pan fried bananas are as simple to make as they are delicious. With just a handful of ingredients, you can transform ripe bananas into a warm, golden treat that's irresistible! Enjoy on its own or drizzle with a luscious maple cream sauce.
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Tired of the same old dessert night after night? Are you craving something that’ll wow the crowd while not breaking the bank? Then you’ve got to try this delicious caramelized pan fried banana recipe from life coach and vegan chef Tess Challis. The recipe comes from her book, Radiant Health Inner Wealth.
The main star of this recipe is the brilliant banana, one of the most widely-consume fruits in the world. They’re cheap, delicious, and nutritious and are amazing to eat for dessert!
High in potassium, vitamins B6 and C, magnesium, and copper, they’re a go-to food for feeling good and jumpstarting your day, but of course are great to enjoy any time of day. They also contain antioxidants such as dopamine and catechins, which help to reduce the risk of heart disease.
These simple ingredients are all you need to create delicious pan-fried bananas, making it an accessible and enjoyable dessert or snack for any home cook!
For The Pan Fried Bananas
Bananas: To achieve the best results, select bananas that are ripe but still firm. Overly ripe bananas can become mushy when pan-fried.
Sugar: You have the option to use regular granulated sugar for a classic sweetness or coconut sugar for a more natural, caramel-like flavor. The choice of sugar may vary based on your taste preferences.
Vanilla Extract: Vanilla extract adds a delightful depth of flavor to your pan-fried bananas. Alternatively, you can use vanilla powder for a more intense vanilla essence.
Vegan Margarine: Vegan margarine or plant-based butter is used for frying the bananas and adding a rich, buttery flavor. It’s a suitable choice for those following a vegan or dairy-free diet.
For The Maple Cream Sauce
Silken Tofu: Silken tofu serves as the creamy base for the sauce, providing a smooth and velvety texture. It’s a dairy-free alternative that adds richness without the need for dairy products.
Neutral-Flavored Oil: Choose a neutral-flavored oil like sunflower, safflower, or melted coconut oil to create a silky and pourable consistency in the cream sauce. This oil helps bind the ingredients and enhances the texture.
Maple Syrup: Pure maple syrup is the primary sweetener for the cream sauce, offering a natural and earthy sweetness that complements the pan-fried bananas. Adjust the amount to your desired level of sweetness.
Spices: Ground cardamom and cinnamon add a warm and comforting spice note to the sauce, contributing to its aromatic complexity and enhancing the overall flavor.
Choose the Right Bananas: Opt for bananas that are ripe but still firm. Overly ripe bananas can become too mushy when pan-fried, while underripe ones may lack sweetness.
Even Slicing: Slice the bananas into uniform segments. This ensures even cooking and caramelization, preventing some pieces from overcooking while others remain undercooked.
Flip Gently: When it’s time to flip the banana slices, do so gently with a spatula. Careful flipping prevents the bananas from breaking apart or losing their caramelization.
Serve Immediately: Pan-fried bananas are at their best when served straight from the skillet. The texture is ideal when they are hot and fresh. If you need to wait, keep them warm in a low-temperature oven.
How To Store
You’ll have a big portion of maple cream sauce left over that you can store in the refrigerator and continue to use throughout the week! It’s great on waffles, pancakes, ice cream, as a fruit dip, and beyond. Cheers to that!
While you could technically store your bananas in the fridge or freezer, it’d be much more enjoyable to eat them warm with the sauce!
If you need a dessert for a specific event, our Vegan Dessert Recipes guide has you covered with the best desserts for any occasion!
Pan Fried Bananas
Author: Tess Challis
5 from 8 votes
These caramelized pan fried bananas are relatively easy to make, but fancy enough to serve at a 5-star restaurant! Serve them up to guests and they'll never guess how quick and simple it was to prepare!
2tablespoonsneutral-flavored oil, sunflower, melted coconut, safflower, etc.
½cuppure maple syrup
2tablespoonscrushed or chopped pecans
Slice each banana in half lengthwise. Next, slice each banana half in half width-wise so that you end up with twelve banana segments that are each half of their original thickness and length.
Mix the coconut sugar and vanilla and lightly coat each banana segment evenly with the mixture.
Heat a very large skillet over medium-high heat. Add the margarine. When the margarine is melted, distribute it evenly over the pan. Place the banana pieces in a single layer on the pan. Allow them to get nicely browned on the bottom (this should take well under 5 minutes). Gently flip them over and brown on the other side. When both sides are gloriously browned and caramelized, turn off the heat.
In a blender, combine the tofu, maple syrup, oil, cardamom, cinnamon, and salt until very smooth and consistently creamy. Set aside (or refrigerate for up to a week).
Prepare the strawberries and pecans if desired and set them aside.
To serve: Place sauce on each plate and top with the pan-fried bananas. Garnish with strawberries and pecans, and enjoy!
Leftovers – The pan-fried bananas are best enjoyed right away but you will have leftover cream sauce. Go ahead and keep in a jar for up to five days in the fridge.
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