Sunday, July 6, 2014

Pan Fried Cinnamon & Molasses Bananas

A simple warm dessert treat.
I hope everyone's having a splendid holiday weekend. Now the time for all the loud booming sky sparkles should have surpassed, but looks like the neighbors have a lot more firecrackers to pop. Boo.
On a happier note, today is surrealist woman artist Frida Kahlo's 107th birthday and 107 equates to 10/7 my actual birthday. Yay! Yes, I do find the corniest ways to indulge in treats. Still, I love Frida and have forever. She's one of my biggest artistic influences ever. Instead of cake tradition, I celebrated with a less guiltier yum that happens to be much more simpler to prepare- pan fried bananas!
My banana was yellow and had a few brown bruises, but wasn't mushy. Perfect. Cinnamon gives not only that sweet flavor and aromatic fragrance, it browns the banana slices nicely and offers a terrific rewarding crisp. The delicious smelling kitchen hopped with the frying sounds. Soft and chewy on the inside and the aforementioned delicate crunch on the outside. Molasses just gives that extra oomph and drizzles prettily. Cannot wait to make this again!
Slice up more bananas if expecting company- this recipe is meant for one banana loving person.

Pan Fried Cinnamon & Molasses Bananas Ingredients and Preparation

2 tablespoon coconut oil
1 banana, firm and not yet ripened (but don't let it be green!)
1 teaspoon cinnamon
1-2 teaspoon molasses

Slice bananas and douse both sides in a cinnamon shower.
Heat skillet with coconut oil.
Place banana slices in skillet one at a time, making a single, sizzling layer. Fry each side for 1-2 minutes.
Remove and plate.
Drizzle molasses atop.
Ready to eat and no need to share. Unless you're super nice.