Pan Fried Bananas

2005-01-21

Course: Desserts, Nouveau Cajun

Yield : 2
Servings : 2
Prep Time : 2m
Cook Time : 5m
Ready In : 7m
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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.

Ingredients

2 not-too-ripe bananas
1/2 cup olive oil
brown sugar
butter

Directions

Step 1

Turn stove on high and pour the olive oil into a skillet. Heat for 2 minutes.

Step 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.

Step 3

Place the bananas in the skillet and fry until golden brown, making sure to flip the bananas at least once. This usually takes about 5 minutes. It is better to use bananas that aren't too ripe. Overly ripe bananas caramelize too much and become too mushy.

My mom, on the other hand, does hers like this: In a Teflon coated skillet, add 1 tablespoon Smart Balance Omega Plus butter spread. Peel bananas. Slice lengthwise, then cross-cut in half. Heat the butter until the butter bubbles. Add the banana slices and fry them on both sides over medium heat until they are golden brown and soft; remove from pan. Sprinkle 1 tablespoon brown sugar in the butter and stir until it dissolves and turns syrupy. Pour over bananas.

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