Nutty Cinnamon Bananas
This Nutty Cinnamon Bananas recipe was inspired when I saw it in a brochure awhile ago when I was visiting Panama. I thought it sounded wonderful and indeed it is. It’s also a quick and easy recipe for those times you want to use ripe bananas. Good thing we don’t have to pitch overripe bananas because there are so many uses for them. You could freeze them for smoothies, or make a batch of banana bread if you’re feeling energetic, but besides that, you could make these simple and unusual little treats.
Serve them for dessert or even for breakfast or for an afternoon snack. This is as good as any cake or pie. Satisfies the sweet tooth and just a little bit healthier. It’s a perfect treat for when you are busy and need something in a hurry, because they are quick and easy to make.
When you don’t know what else to serve for dessert, try fruit. Most of these ingredients I usually have on hand and perhaps you do too. This yummy dish is great as is, or try serving over vegan ice cream or vegan pound cake.
- A Panamanian recipe I think you'll quite like.
- Carol Fitzgerald
- 3 tablespoons water
- 3 tablespoons sugar
- 2 very ripe bananas
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
- In a medium saucepan, stir the water and sugar together until dissolved. Peel bananas and slice into rounds or split in half lengthwise. Place in a nonstick fry pan and saute until golden brown.
- Then add the sugar mixture and sprinkle with cinnamon and nuts. Cover over a low heat until they are soft and syrupy.
- Serve as is or top a pound cake with this mixture.