Caramelized Bananas Recipe

Caramelized Bananas

1. 1

   Prepare ingredients

   Peel the bananas and slice them lengthwise in half or into 1/2-inch (1.2 cm) thick diagonal slices if preferred. Pat the banana pieces dry with paper towel to remove excess moisture. Measure and have sugars, butter and spices ready.

2. 2

   Melt butter and sugars

   Heat a large nonstick or stainless-steel skillet over medium heat until warm (about 1–2 minutes). Add the unsalted butter and let it melt completely. Add the granulated sugar and light brown sugar to the melted butter and stir with a wooden spoon or heatproof spatula until the sugars dissolve and begin to bubble, about 1–2 minutes. Watch carefully to avoid burning.

3. 3

   Add lemon, vanilla and spices

   Stir in the fresh lemon juice, vanilla extract, ground cinnamon and a pinch of salt. The lemon juice prevents discoloration and balances sweetness.

4. 4

   Caramelize the bananas

   Arrange the banana halves or slices in a single layer in the skillet. Cook without moving for 1–2 minutes until the undersides begin to brown and the caramel starts to thicken. Gently flip each piece with a spatula and cook the other side 1–2 minutes more, spooning the caramel sauce over the bananas as they cook so they glaze evenly. Total cook time for the bananas should be about 3–4 minutes depending on thickness and ripeness.

5. 5

   Flambé (optional)

   If using rum and you want to flambé: remove the skillet from the heat, carefully add the rum, then return the pan to the heat and tilt slightly to ignite with a long match or lighter (stand back). Allow flames to subside naturally while the alcohol burns off, about 10–20 seconds. If not flambéing, simply stir the rum or orange juice into the caramel and simmer 10–20 seconds to meld flavors.

6. 6

   Finish and serve

   Remove skillet from heat. Taste the sauce and adjust with an extra pinch of salt or a squeeze of lemon if needed. Sprinkle the chopped toasted nuts over the bananas if using. Serve the caramelized bananas warm over ice cream, pancakes, crepes or yogurt. Spoon remaining caramel sauce from the pan over the servings. Leftovers can be refrigerated in an airtight container for up to 2 days; rewarm gently in a skillet before serving.