Recipe of the week: Pan-friend cinnamon bananas


ingredients

Ship Life Editor Yvette Betancourt turns daily nutrition into a fun dessert in less than 10 minutes with ingredients typically already found in the kitchen. 

I woke up Sunday morning with the intent to try out a new recipe this week. My initial goal was to attempt to make Almond Joy cookies from a Facebook video. From the title of this recipe, I clearly did not make Almond Joy cookies. I tried and failed. After disappointedly glaring at my atrocities of cookies, I panicked as I thought of a new recipe. Then, some fresh bananas shined on my kitchen counter. My eyes shifted and the cinnamon caught my eye and a light bulb went off. I decided to turn one of my favorite fruits into a dessert. I checked my kitchen and found some other ingredients and threw them into a saucepan. I have never been more proud of my experimental impulses.

Ingredients:

1 banana 1 teaspoon cinnamon

1/2 teaspoon nutmeg 1 tablespoon butter

1 tablespoon honey confectioner’s sugar

Instructions:

1. Heat a saucepan over medium heat.

recipe
Photo by Yvette Betancourt - Ship Life Editor / The Slate

Ship Life Editor Yvette Betancourt turns daily nutrition into a fun dessert in less than 10 minutes with ingredients typically already found in the kitchen. 

2. Slice the bananas into approximately 1/2 inch pieces.

3. Melt the butter in the saucepan, then stir in the cinnamon, nutmeg and honey.

4. Add the banana slices and let cook for 2-3 minutes, then turn and cook the other side. Make sure they are completely covered in the mixture.

5. Remove from heat and drizzle confectioner’s sugar over the top.

*Note*

Although I mixed the ingredients directly in the saucepan, I found that it may be easier to make the mixture in a bowl and dip the bananas in it before cooking.

The bananas I used were slightly under ripe to keep the shape. Bananas get mushy when heated, so ripe and overripe bananas can be messy. 


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