Bananas Managua
Pan-fried cinnamon-sugar bananas glazed with orange juice and lime, served with a dollop of sour cream. A Central American-inspired stovetop dessert in 30 minutes.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minNamed after Nicaragua’s capital, this dessert treats bananas like something precious. Each slice gets dipped in orange juice, dredged in cinnamon-brown sugar, then pan-fried in butter until glazed and golden.
Once all the bananas are cooked, the leftover juices and sugar hit the pan to bubble into a citrusy syrup. That gets poured over the warm bananas and finished with a cool dollop of sour cream. The contrast between the warm, caramelized fruit and the cold, tangy cream is what makes this so good.
Kitchen Tips
- Work in batches of a third at a time so the pan doesn’t get crowded and the bananas actually caramelize.
- Slice on the diagonal for wider pieces that are easier to dip and flip.
- Cook just until slightly browned, about 30 seconds per side, so they stay intact.
Ingredients
Directions
Peel and slice bananas diagonally ¼ inch thick.
Pour orange juice into a small shallow bowl.
Mix brown sugar and cinnamon in another bowl.
Melt 1 tablespoon butter in a 9-inch frying pan over medium heat.
Dip ⅓ of banana slices into orange juice and then into brown sugar mixture.
Add to pan and cook until slightly browned and glazed on both sides (about 1 minute total).
Spoon into 2 shallow dessert dishes. Repeat with remaining bananas.
When all are cooked, then add lime juice, remaining orange juice and brown sugar mixture to pan.
Cook over medium heat, stirring until boiling and syrupy.
Pour over bananas and top with sour cream.
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