How to Make Carmelized Bananas (Easy Version)

Turn bananas into a crunchy, caramel coated dessert.

With a quick, simple technique, you can simultaneously fry bananas and give them a crunchy caramel shell. They are great with ice cream, drizzled with chocolate sauce, or eaten plain.

Things You'll Need

• 3 firm, ripe bananas
• Granulated sugar
• Vegetable oil
• Skillet or frying pan

Instructions

1. This is a quick recipe, so gather everything before you begin cooking. Heat 1 cup vegetable oil to optimum frying temperature. You can check this with a sliver of banana. It should immediately begin frying.

2. Peel and quarter each banana. Roll each quarter in granulated sugar. The sugar should stick to the banana. Immediately place sugar-coated bananas in the hot oil.

3. Fry bananas to a golden brown before flipping over. When they are brown on both sides, remove from the pan. Serve over ice cream, over other fruit, or alone. Serves 6, with half a banana per serving.

Tips & Warnings

• If the sugar does not stick to the banana, brush syrup over the bananas before rolling them in sugar.

• Try cinnamon or vanilla sugar instead of plain.

• Do not place them on paper towels to dry. They will simply stick to the paper.

• Anything that comes in contact with the fried bananas will be slightly sticky.

• Be careful when working with hot oil.

References

• Eating Well: Caramelized Bananas
• ABC Good Morning America: Gordon Ramsay's Caramelized Banana Split