Shaved Banana Recipe

Peel the bananas and place them on a cutting board. Using a very sharp chef's knife, mandoline set to a very thin setting, or a vegetable peeler, shave the bananas into thin ribbon-like slices. Aim for slices about 1–2 mm thick. Work quickly so the slices hold their shape.

Transfer the shaved banana ribbons to a medium bowl. Immediately drizzle the lemon juice over the slices and gently toss once or twice to coat — this prevents browning and adds brightness.

In a small bowl, combine the granulated sugar, ground cinnamon, and a pinch of sea salt. Stir to blend evenly.

Sprinkle the sugar–cinnamon mixture lightly over the lemon-coated shaved bananas. Using a flexible spatula or two spoons, fold gently to distribute the seasoning without breaking the ribbons. Taste and adjust: add up to 1 more teaspoon sugar if you prefer sweeter.

If using, drizzle the melted butter over the shaved bananas for a glossy, richer mouthfeel. Toss very gently to coat.

Plate the shaved bananas in a shallow bowl or on a small dessert plate, fanning the ribbons for an elegant look.

Scatter the toasted chopped walnuts or pecans over the top for crunch. If you like extra sweetness, drizzle the maple syrup or honey in a light spiral.

Garnish with fresh mint leaves and serve immediately so the banana ribbons retain their delicate texture.