Fried Caramel Bananas
I love making this recipe after a long day because it's so simple and easy. Three ingredients are all that is needed! Bonus! It tastes great on some vanilla ice cream or yogurt.
I love making this recipe after a long day because it's so simple and easy. Three ingredients are all that is needed! Bonus! It tastes great on some vanilla ice cream or yogurt.
- Carbohydrate 62.525865 g
- Cholesterol 61.06 mg
- Fat 23.42464 g
- Fiber 3.06799988746643 g
- Protein 1.5711 g
- Saturated Fat 14.720672 g
- Serving Size 1 1 Serving (183g)
- Sodium 174.914 mg
- Sugar 59.4578651125336 g
- Trans Fat 1.745892 g
- Calories 446 calories
Step-by-step
- Cut the banana in half horizontally so you have two equal pieces.
- Cut both pieces vertically so the brown core of the banana is showing.
- Roll the banana slices in brown sugar (you might not use the entire cup of sugar).
- In a sauce pan melt the butter on a high heat.
- When the butter is melted place the flat side of the banana slice on the sauce pan.
- Wait 1-2 minutes checking to see if the banana has browned (dark brown color).
- Flip the banana slice to the other side and wait 1-2 minutes doing the same process.
- I usually do all of the slices at once to quicken the cooking time.
- Keep in mind that the heat is still on high (again to quicken the process).
- Pour the banana slices on top of something cold or put them in the freezer for a minute so the caramel sauce substance can harden (usually there is some leftover in the pan to drizzle over the bananas; if not add more butter and brown sugar to the pan as you cook the bananas).
- These are great with something vanilla flavored, i sometimes prefer them just by themselves because they are SO DANG GOOD!!!
Replacing dairy butter with coconut oil alters the fat profile significantly while raising the smoke point, though the caramelization will yield a slightly nuttier flavor profile. High-heat applications demand fats that resist burning under intense thermal stress. Clarified butter or ghee also prevents the milk solids from scorching before the sugar dissolves into the fruit juices. Selecting fruit with firm, unblemished peels ensures the structural integrity remains intact during the sear.
Slicing the fruit horizontally and then vertically exposes the starchy core directly to the pan surface, maximizing contact with the melting sugar crystals. Maintaining a vigorous heat level promotes rapid moisture evaporation from the flesh, which is necessary to trigger the Maillard reaction alongside sucrose pyrolysis. Watch for a dark brown hue on the flat surfaces before turning, as this coloration indicates the threshold where bitterness begins to eclipse sweetness. Piling multiple pieces into a crowded pan drops the surface temperature, so batch cooking preserves the necessary thermal energy.
Adapting quantities requires proportional adjustments to the pan surface area rather than just the ingredient amounts. Doubling the fruit without expanding the cooking vessel creates steam instead of a sear, leading to a soggy texture rather than a crisp exterior. Professional burners provide the consistent BTU output required to maintain pan temperature when cold fruit is introduced.
Pairing the warm fruit with frozen dairy introduces a thermal contrast that solidifies the liquid sugar into a brittle coating instantly. Chill the serving plates beforehand to extend the lifespan of this glassy caramel shell. Consuming the dish immediately prevents the hygroscopic sugar from reabsorbing ambient moisture and turning sticky.
