Oh yeah, guys. Paleo caramelized bananas are a THING and they are so good!!
I mean, just check out that caramelized goodness.
I’m pretty sure it doesn’t get much better than that. One of the things that I mourned the most when I was transitioning to my paleo(ish)-mostly-grain-free lifestyle was desserts. Desserts that really made me stop and savor the sweet little moment hanging out on my plate.
Because that’s really what desserts all about, right? It’s not one of those necessary food groups like veggies, protein or H2O. Sometimes we can add some of those nutrient dense ingredients into our sweets (and I often do), but really it’s a dish that’s there just because it’s something delightful to pause over and enjoy at the end of a really long day, or a way to extend an enjoyable meal with someone you love. It’s there for pure pleasure and enjoyment. Not that I don’t think that way about most of my meals. I’m not one to settle for mediocore eats in any way, but dessert is really more of like a this-moment-is-special type of a deal.
I quickly learned that I could still totally have those moments, they just weren’t going to look the same as they had in the past. Also, I would probably have to make a lot of those desserts myself, and I would probably have to get a little bit creative. All reasonable tasks in the name of creating a sweet moment!
These bananas started out as something I was craving as a topping for some coconut ice cream, and then they gave me the idea for the post that’s coming up next, which also involves the candied maple cinnamon pecans from my previous post. It’s such a delightful combination!
I’m pretty sure there was also a moment of piling some of these in a bowl, pouring a little thick cashew milk over the top, sprinkling with a bit more cinnamon and a little flaky sea salt. Whaaat. So. Yum.
But this lovely treat is satisfying even on it’s own. If you don’t believe me, try making them and keeping them around on your plate long enough to even put them anywhere near a bowl of ice cream. Multiple caramelized banana batches will probably happen at least once when you make these.
I use coconut sugar to sweeten these up a little bit and encourage the whole caramlization process, but I am pretty sure you could also use maple syrup. I haven’t tried it but I have a suspician it would work just fine. If you’ve never used coconut sugar, I highly recommend snagging a bag and playing around with it! It’s just a bit less cloyingly sweet than brown sugar, but has a lot of the same flavor qualities and has been a welcome addition to many sweet and savory applications in my kitchen.
This is the brand that I use and LOVE if you wanna check it out:
Like a lot of the recipes I’ve been sharing with you lately, this one is pretty simple. The only ingredients are:
Coconut oil / Ghee
The trickiest part about this recipe is probably making sure that you don’t slice the bananas too thin (they will get too soft/mushy and kind of fall apart in the process of frying) and using the right pan/enough fat to make sure that they’re not sticking to the bottom of the pan.
I have one high quality non-stick skillet that I take super good care of (no metal utensils, wash gently, etc.) just for recipes like this. I have also used my cast iron skillet and regular stainless steel pans, however if you use one of those you’ll want to be sure you have enough fat in the pan to keep them from sticking. If there’s enough fat, they will easily release from the pan once they have a nice caramelizatoin that’s formed.
Don’t be afraid of high quality fats 🙂 they are actually very essential to the function of every cell in our body!
That’s a wrap, for this time loves! I hope you go “bananas” for this healthy paleo treat like we have.
did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
Paleo caramelized bananas are made with only 5 ingredients, no processed sugar and can be ready in less than 15 minutes! The ultimate sweet treat to enjoy on top of ice cream, yogurt, or all by their delicious selves.
- 3 medium sized bananas cut into 1/3 inch rounds (about 2 cups)
- 1/4 tsp salt
- 1 tbs coconut sugar
- 1/2 tsp cinnamon
- 1-2 tbsp coconut oil or ghee for frying
- Slice bananas no thinner than 1/3 inch thick and mix gently with salt, coconut sugar, and cinnamon in a bowl.
- Heat coconut oil or ghee in a large skillet over medium heat.
- Cook bananas in batches, spaced apart from each other, for about 2 minutes on each side, or until a nice caramel layer forms.
- Carefully move to a plate after each batch is done frying, and add more fat to the pan before the next batch if necessary.
- Enjoy on their own, or over your favorite coconut ice cream, yogurt, or any other way that suits your fancy!