Pan Fried Bananas With Honey and Cinnamon

Whether you spoon them over ice cream, serve them with pancakes, or enjoy them straight from the pan, this quick dish is packed with flavor and made with just a few ingredients you probably already have on hand. And the best part? It’s naturally gluten-free and comes together in just minutes from pan to plate. Let’s get started!

Here’s everything you need to make pan-fried bananas with honey and cinnamon—simple pantry staples that turn ripe bananas into a glossy, caramelized treat in minutes.

• Honey: Natural sweetness that helps create a shiny, caramelized glaze on every slice.
• Water: A small splash thins the sauce, so it coats the bananas evenly and doesn’t burn.
• Brown sugar: Deepens flavor and boosts that caramel flavor we all love.
• Cinnamon: It is a warm spice that turns regular fried bananas into fried cinnamon bananas.
• Butter: Adds rich flavor and helps the bananas fry to a golden, lightly crisp finish.
• Bananas: The star of the show; use ripe-but-firm bananas, sliced thick so they hold shape and caramelize nicely.

Follow these simple steps to cook pan-fried bananas with honey and cinnamon for a quick, sweet treat you can enjoy anytime.

Start by whisking together the honey, water, brown sugar, and cinnamon in a small bowl. Set it aside for later. Cut the banana into thick ¾-inch slices.

In a small skillet, melt the butter over medium to medium-high heat. Add the banana slices in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for 1 to 2 minutes on each side, just until a golden crust forms. Watch closely; if they’re browning too fast, turn the heat down a bit.

Once the bananas are golden and tender, remove the pan from the heat and pour the honey-cinnamon mixture over the top. Let everything sit for a minute so the sauce thickens slightly and coats each slice.

Serve warm, enjoy!

Want that golden, caramelized finish every time? These pro tips will help you make the best pan fried bananas with honey and cinnamon.

Use ripe but firm bananas: You want bananas that are sweet and spotty, but not mushy. Overripe bananas will fall apart in the pan. Look for yellow bananas with just a few brown spots.

Slice them thick: Cut the bananas into thick, even slices about ½ inch. Thinner slices may break down too quickly when they hit the heat.

Let them sit, don’t stir too much: Resist the urge to flip or move the bananas too soon. Letting them sit undisturbed helps form that beautiful golden crust.

Watch the heat: Medium to medium-high heat works best. Too hot, and the butter or sugar may burn before the bananas are fully caramelized.

Got leftovers? Here’s how to store and reheat your pan-fried bananas without losing that sweet, caramelized flavor.

Let the bananas cool completely, then store them in an airtight container in the fridge for up to 2 days. They’ll soften a bit but still taste great.

I don't recommend freezing, since pan-fried bananas tend to get mushy once thawed.

To reheat, warm them gently in a skillet over low heat for 1–2 minutes. Add a little butter if needed. You can also microwave them in short bursts, though the texture may be softer.

There are so many fun ways to make this recipe your own.

Try adding a splash of vanilla extract or a pinch of nutmeg for extra warmth. Swap honey for maple syrup if you prefer. You can also toss in a handful of chopped pecans or walnuts for a little crunch. For a tropical twist, top the bananas with shredded coconut or a drizzle of coconut cream.

If you prefer to skip the skillet, you can make air fryer bananas instead. Brush the slices lightly with butter and air fry at 375°F for 6–8 minutes, flipping halfway. They won’t get quite as caramelized, but it’s a hands-off, easy variation.

These pan-fried bananas with honey and cinnamon are delicious on their own, but they’re even better paired with your favorite dishes.

For a brunch idea, serve them over pancakes, waffles, or French toast for a sweet breakfast upgrade. They also make a great topping for yogurt, oatmeal, or cottage cheese. For dessert, try them with vanilla ice cream or spooned into a warm crepe.

This fried bananas recipe is simple, sweet, and endlessly comforting. With just a few ingredients and a hot skillet, you can turn ripe bananas into a warm, caramelized treat in minutes.

Enjoy these pan-fried bananas with honey and cinnamon as a sweet breakfast, a cozy dessert, or a quick midday treat. It’s the perfect way to use up ripe bananas and turn them into something warm, simple, and satisfying. So next time you have a ripe banana sitting on the counter, give this easy recipe a try, you’ll be glad you did!

Slightly under-ripe or just-ripe bananas are best. Ripe bananas tend to get mushy when fried, while under-ripe bananas hold their shape and caramelize beautifully.

Yes! If you want a dairy-free version, replace the butter with coconut oil. It adds a subtle tropical flavor and keeps the recipe completely gluten-free.

Absolutely, but the texture will be slightly different. Air fryer bananas are softer and less caramelized than skillet-fried ones. For best results, lightly coat the slices with butter or oil and cook at 375°F for 6–8 minutes, flipping once.

Mushy bananas usually happen if the fruit is too ripe or if they were cooked too long. For the best texture, choose bananas that are barely ripe and cook them for a few minutes on each side.

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