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Golden cinnamon pan fried banana slices on a plate, served over a maple cream sauce.
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Pan Fried Bananas

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 337kcal
Author Tess Challis

Ingredients

Pan Fried Bananas

  • 3 bananas firm, not overly ripe
  • 1 tablespoon sugar or coconut sugar
  • 1 teaspoon vanilla extract or vanilla powder
  • 1 tablespoon vegan margarine

Maple Cream Sauce

  • 1 12.3-ounce container silken tofu firm
  • 2 tablespoons neutral-flavored oil sunflower, melted coconut, safflower, etc.
  • ½ cup pure maple syrup
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • teaspoon sea salt

Optional Toppings

  • cups sliced strawberries
  • 2 tablespoons crushed 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.

Nutrition

Calories: 337kcal | Carbohydrates: 55g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 100mg | Potassium: 515mg | Fiber: 4g | Sugar: 41g | Vitamin A: 200IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 1mg