Cinnamon Glazed Bananas Recipe
Make Cinnamon Glazed Bananas Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bananas & Fruit
Cinnamon Glaze
To Serve (optional)
Method
Preparation
- 1
Prepare bananas
Peel the bananas and slice them on the diagonal into 1/2-inch thick pieces. If you prefer halves, slice lengthwise. Place slices in a shallow bowl, drizzle with the lemon juice, and toss gently to coat; this prevents browning and adds a bright note. Set aside.
Make the Cinnamon Glaze & Cook
- 2
Heat pan and melt butter
Place a nonstick or stainless-steel skillet over medium heat. Add the unsalted butter and let it melt, swirling to coat the pan, about 30–45 seconds.
- 3
Add sugar and spices
Add the brown sugar to the melted butter and stir until it begins to dissolve, about 20–30 seconds. Add the ground cinnamon and a pinch of fine sea salt, stirring to combine so the sugar melts into a glossy mixture.
- 4
Finish the glaze
Stir in the maple syrup (or honey) and vanilla extract. Allow the glaze to bubble gently for 15–20 seconds until slightly thickened but still pourable. Lower heat to medium-low to avoid burning.
- 5
Cook bananas in glaze
Arrange the banana slices in a single layer in the skillet. Cook undisturbed for 1–1.5 minutes to allow the bottoms to caramelize, then carefully flip each piece with a spatula or tongs. Cook another 45–60 seconds until both sides are lightly golden and coated in the glaze. Spoon the glaze over the bananas as they cook to build a shiny coating. Total cook time for the bananas should be about 2–3 minutes.
- 6
Optional quick flambé (safety note)
If you want a deeper caramel flavor, remove the pan from heat, pour 1–2 tbs of dark rum (optional, not included in ingredient list) into the glaze and carefully ignite with a long lighter to flambé; let flames subside, then return pan to low heat. Only do this if comfortable with flambé technique and keep a lid nearby.
Serve
- 7
Transfer the glazed bananas to warmed dessert plates or a shallow serving bowl. Spoon any remaining pan glaze over the top.
- 8
Serve immediately with a scoop of vanilla ice cream or a dollop of Greek yogurt, sprinkle with chopped toasted nuts, and garnish with mint leaves if desired.
- 9
Leftovers: Store cooled glazed bananas in an airtight container in the refrigerator for up to 2 days. Rewarm gently in a skillet over low heat; avoid microwaving for long periods to prevent sogginess.