Candied Bananas

Ingredients

• 3firm, ripe bananas
• 28 g (2 Tbsp)butter
• 55 g (¼ cup), packedbrown sugar
• 5 ml (1 tsp)grated lemon zest
• 15 ml (1 Tbsp)lemon juice
• a dashground cinnamon
• a dashground nutmeg

Instructions

1. 1

   Melt the butter

   Melt the butter in a skillet over low heat.

2. 2

   Add the flavourings

   Add the brown sugar, lemon zest, lemon juice, cinnamon and nutmeg to the skillet.

3. 3

   Thicken the syrup

   Stir continuously until the mixture is thick and bubbling.

4. 4

   Slice the bananas

   Peel the bananas and slice them as desired, either lengthways or into coins.

5. 5

   Add the bananas

   Place the sliced bananas in the skillet.

6. 6

   Cook briefly

   Turn the banana pieces once and cook for up to 3 minutes.

7. 7

   Serve warm

   Serve warm with your choice of pairing, such as ice cream, French toast or whipped cream.

What are candied bananas?

Candied bananas are fruit cooked in a sweet syrup until coated and glossy. This American-style version uses brown sugar and butter, with lemon and a little spice to balance the sweetness.

Firm, ripe bananas hold their shape during the brief cooking time, while the syrup comes together directly in the skillet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 1g protein, 46g carbs, 8g fat.

The bananas and brown sugar provide most of the carbohydrates, while butter contributes most of the fat; the bananas also provide a small amount of protein. Pair a serving with plain yoghurt or eggs for a more substantial plate, or use a smaller spoonful as a topping.

Choosing the bananas

Ripeness: Choose bananas with yellow skins and no soft, bruised patches. They should give slightly when pressed but still feel firm enough to slice cleanly.

Shape: Lengthways slices make broad pieces, while coins are easy to spoon over toast or ice cream. Try to keep the pieces a similar thickness so they cook evenly.

Building the syrup

Low heat: Let the butter melt gently before adding the sugar and flavourings. Stir continuously as directed, watching for a thick, bubbly syrup rather than letting it darken too quickly.

Citrus and spice: Lemon zest adds fragrant citrus notes, while lemon juice brings a little sharpness. A dash each of cinnamon and nutmeg gives the syrup warmth without overpowering the fruit.

Cooking the bananas

Timing: Add the fruit once the syrup has thickened and is bubbling. The recipe allows up to 3 minutes of cooking, with one turn; start checking early because thin slices soften quickly.

Doneness: The bananas should be warmed through and coated in syrup, but still hold together when lifted. If they begin to collapse, take the skillet off the heat.

Serving ideas

Breakfast: Spoon the warm bananas and syrup over French toast for a sweet, citrusy topping.

Dessert: Pair them with ice cream or whipped cream, as suggested in the recipe. Serve promptly so the bananas stay warm and the syrup remains easy to spoon.

Make the most of the syrup

Scrape the skillet gently as you serve so each portion gets some of the buttery brown-sugar coating. A small amount of lemon juice can brighten the flavour if the finished syrup tastes especially sweet.

Recipe notes & tips

• Use bananas that are ripe but still firm so they are less likely to break apart.
• Measure and prepare the zest and juice before starting, as the syrup needs regular stirring.
• Keep the skillet over low heat while the butter melts and the sugar mixture thickens.
• Choose either coins or lengthways slices and keep their thickness consistent.
• Turn the banana pieces gently once to help them stay intact.
• Serve as soon as the bananas are cooked for the best texture.

Variations

• Extra citrus: Add a little more grated lemon zest for a brighter aroma.
• More spice: Increase the cinnamon slightly for a warmer flavour.
• Toast topping: Spoon the bananas and syrup over French toast just before serving.
• Ice-cream dessert: Serve the warm fruit alongside a scoop of ice cream.
• Smaller pieces: Slice the bananas into coins for easier spooning over a dessert.

Common mistakes to avoid

• Overripe bananas: They can turn mushy in the skillet; choose fruit that is ripe but firm.
• High heat: The sugar can darken before the syrup thickens; keep the skillet over low heat.
• Stopping the stirring: The mixture may thicken unevenly; stir continuously until it bubbles.
• Uneven slices: Different-sized pieces cook at different speeds; aim for consistent thickness.
• Cooking too long: The bananas may lose their shape; check them before the full 3 minutes are up.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a skillet over low heat or in short bursts in the microwave; the bananas will be softer after storing.

Frequently asked questions