Peel the bananas and slice them on a diagonal into 1/2-inch thick rounds or lengthwise into halves (choose the cut you prefer). Pat lightly with paper towel to remove excess moisture. Toss gently with the lemon juice to prevent browning and set aside.

Heat pan and melt butter

Place a large nonstick or stainless steel skillet over medium heat. Add the unsalted butter and let it melt, swirling the pan so the butter coats the surface. Watch carefully so the butter does not brown.

Make the cinnamon-brown sugar glaze

Add the brown sugar, ground cinnamon, and a pinch of kosher salt to the melted butter. Stir constantly with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is glossy and starting to bubble gently, about 1 to 2 minutes. Remove the pan from heat briefly and stir in the vanilla extract.

Cook the bananas in the glaze

Return the skillet to medium-low heat. Arrange banana slices or halves in a single layer in the glaze. Cook undisturbed for 1 to 2 minutes until the bottoms are lightly caramelized. Gently flip each piece using a spatula or tongs and cook the other side another 1 to 2 minutes, spooning the warm glaze over the tops so they become evenly coated and shiny. If the glaze becomes too thick or starts to scorch, lower the heat and add 1 to 2 teaspoons of water to loosen it.

Finish the glaze

Once both sides are caramelized and the glaze is thickened but not burned (total cook time for bananas about 3 to 5 minutes), remove the skillet from the heat. Taste a small bit of glaze and, if you like it sweeter or thinner, stir in up to 2 tablespoons of maple syrup or honey to adjust sweetness and shine. Allow the bananas to sit in the warm glaze for 30 seconds to 1 minute so the flavors meld.

Optional Finishes & Serving

Plate and garnish

Using a spatula, transfer the glazed bananas to serving plates or bowls. Spoon any remaining warm glaze from the pan on top of the bananas.

Add optional toppings

Top with a scoop of vanilla ice cream or 1/4 cup of Greek yogurt per serving, sprinkle with toasted chopped pecans or walnuts, and garnish with fresh mint leaves. If desired, drizzle an extra teaspoon of maple syrup or honey over each serving.

Serve

Serve immediately while the bananas are warm and the glaze is glossy. Leftover glazed bananas can be refrigerated in an airtight container for up to 2 days; gently rewarm in a skillet over low heat before serving.