Cinnamon Sautéed Bananas

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Sautéeing is another way to prepare bananas that’s usually reserved for desserts. Try this delicious dessert idea that takes advantage of the naturally sweet flavor of this versatile fruit.


  • 4 large bananas, about 8 inches long (they should be just firmly ripe or very slightly under-ripe so they will hold their shape) Add to list
  • 2 tablespoons sugar Add to list
  • 1 teaspoon or so ground cinnamon Add to list
  • 1 tablespoon fresh lemon juice Add to list
  • 2 to 4 tablespoons unsalted butter Add to list


Peel the bananas, cut into crosswise slices 1/4-inch thick, and toss in a bowl with the sugar, cinnamon and lemon juice.

When ready to cook, set a 10-inch frying pan over moderately high heat, add the butter, and, when bubbling, scoop in the bananas.

Holding the pan by its handle, toss the bananas in the pan every 10 seconds or so for 2 to 3 minutes until the bananas are tender — the slices should hold their shape and be slightly caramelized.

Serve on a warm plate. You might accompany them with sugar cookies, ginger snaps or vanilla ice cream.

Recipe by Chef and author Julia Child, 1996, on Cookin’ with Good Morning America Recipes

Source: Sound Consumer February 2008

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More about: bananas, cinnamon


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