I’ve been wanting to create something fun like a “semi-fried” banana for a while now. I started with Fried Banana Balls, a recipe that’s now in the try again pile. Then I tried straight banana, and hit the mark. These came together quick, and the kids really liked them. Kid Three wanted to keep eating them, and didn’t want to share them with his siblings.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP, Vegan, SCD Compatible
For Corn Free: Be sure to source safe ingredients. There’s a farm on localharvest.org in Florida that sells truly spray free fruit.
For SCD: Use honey or another safe sweetener of choice.
For Other Special Diets: Choose the right butter/fat.
2 Large Organic Bananas
1 tsp Organic Maple Sugar
small amount of butter or oil, optional
Related post: Chocolate Banana Pops Recipe
Just a heads up, these come together very fast. Start with two large bananas, and slice them thick. The thick slices made it easier to flip them over, and allowed them to hold their shape very well.
Heat a small non-stick pan on medium-high heat (375) and place your banana slices in without any butter or oil. Sprinkle 1/2 a teaspoon of the maple sugar all over the bananas, and flip them over. Sprinkle the other half of the maple sugar after flipping. The process from start to finish is approximately 5 minutes.
If you choose to add a bit of butter like we did, do so after the flip. I put a hunk of butter on a knife, and spread it all over, and let the heat do the rest. That’s it. Ta-da (jazz hands)!!!
These work really well as a snack, as a topping for cookies or ice cream, and as a filling for crepes. You can also put them on top of oatmeal or cream of buckwheat. They would taste great on graham crackers, with ice cream, and well, just about anything else that pairs well with bananas.