Recipe of the week: Pan-friend cinnamon bananas
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.
1 banana 1 teaspoon cinnamon
1/2 teaspoon nutmeg 1 tablespoon butter
1 tablespoon honey confectioner’s sugar
1. Heat a saucepan over medium heat.
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.
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.