Pan Fried Bananas

2 servings Prep: 2 m Cook: 5 m Total: 7 m Beginner
5.0/5 (2)
Pan Fried Bananas
Much like Jambalaya, this Nouveau Cajun dish has a Caribbean influence. Deep fried plantains are a Caribbean favorite but since bananas are readily available around Southwest Louisiana, it made sense to use them in place of delicious plantains. Even though no sugar is added, this dish is a naturally sweet treat with caramelized bananas.

Ingredients

2 servings
  • 2 not-too-ripe bananas
  • 1/2 cup olive oil
  • brown sugar (optional, for serving)
  • butter (optional, for serving)

Step-by-Step Instructions

  1. Turn stove on high and pour the olive oil into a skillet. Heat for 2 minutes.
  2. While the oil is heating, cut each banana into 6 pieces by first slicing the banana in half length-wise then continuing to slice.
  3. Place the bananas in the skillet and fry until golden brown, about 5 minutes total, making sure to flip the bananas at least once. It is better to use bananas that aren’t too ripe. Overly ripe bananas caramelize too much and become too mushy.

Common Problems and Solutions

Q: Why do my bananas get too mushy?

A: Use bananas that aren't too ripe. Overly ripe bananas caramelize too quickly and become mushy instead of holding their shape. Look for bananas that are yellow with minimal brown spots.

Q: Can I use less oil?

A: Yes, see the variation in the notes that uses just 1 tablespoon of butter instead of 1/2 cup oil for a lighter version.

Tips and Techniques

For best results, use firm bananas that are just ripe but not overly soft. The high heat creates a quick caramelization on the outside while keeping the inside tender.

Ingredient Substitutions

  • olive oil: vegetable oil or coconut oil

Equipment Needed

  • skillet or frying pan