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!
Course Dessert
Cuisine American
Keyword how to caramelize a banana, pan fried bananas, pan fried cinnamon bananas
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4
Calories 337kcal
Author Tess Challis
Ingredients
Pan Fried Bananas
3bananasfirm, not overly ripe
1tablespoonsugaror coconut sugar
1teaspoonvanilla extractor vanilla powder
1tablespoonvegan margarine
Maple Cream Sauce
112.3-ounce containersilken tofufirm
2tablespoonsneutral-flavored oilsunflower, melted coconut, safflower, etc.
½cuppure maple syrup
¼teaspoonground cardamom
¼teaspoonground cinnamon
⅛teaspoonsea salt
Optional Toppings
1½cupssliced strawberries
2tablespoonscrushed or chopped pecans
Instructions
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!
Notes
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.