Pan "Fried" Honey & Cinnamon Bananas

Recipe from My Journey with Crohns

Ingredients

• 1 banana (not fully ripe, best with slightly green banana), sliced 1/4 to 1/3 inch thick

• coconut oil (or olive oil)

• 1 tablespoon honey

• 1 1/2 teaspoons water

• 1/4 teaspoon cinnamon (use less or more to suit your taste preference)  

Directions
In a small bowl, mix honey and water, set aside.

Using a non-stick skillet, generously spray the pan with coconut oil, then place on the stove over medium-high heat. Add bananas and allow to brown - they take approximately 1 to 2 minutes to brown, so keep a close eye on them. Flip and brown other side. Remove from heat and spoon honey water mixture evenly over top of bananas - it will begin to bubble. Allow to cool, then sprinkle with cinnamon and enjoy!


Tips

• If your bananas are on the softer side (ripe to over ripe), cut them a little thicker. This recipe is best with bananas that are not too ripe, still on the green side with some firmness. If you use overripe bananas, they will become mushy and hard to flip.

• Be sure to use a non-stick pan.

• Many people have used olive oil in place of coconut oil and love the taste. 

Thanks so much for stopping by!
Cheers!