Stewed Bananas

Sometimes the simplest things hit the hardest.

Split bananas go into a hot pan with butter and cook until they turn golden and caramelized around the edges. A dusting of sugar and cinnamon while they’re still sizzling, and you’ve got a warm, fragrant dessert that takes all of 15 minutes.

This is the kind of recipe you memorize after making it once. Four ingredients. One pan. Zero fuss.

Kitchen Tips

• Use bananas that are ripe but still firm. Overripe ones will turn to mush in the pan before they get a chance to caramelize.
• Don’t rush the browning. Let the bananas sit undisturbed so the sugars in the fruit have time to develop that golden crust.
• Serve over vanilla ice cream, alongside pancakes, or on their own with a drizzle of cream.

Variations

• Rum Bananas: Add a splash of dark rum to the pan after browning for a quick bananas Foster vibe.
• Coconut Stewed Bananas: Swap butter for coconut oil and top with toasted coconut flakes for a tropical twist.