Plated Bananas

Cinnamon Sautéed Bananas – Hawaii Recipe

Following a farmers’ market this week that was chock full of bushel upon bushel of banana varieties, I found myself craving – you guessed it – bananas! I enjoy bananas plain, or diced into my morning cereal, or in a banana split. But, I was hankering for something new and more akin to my local Hawaiian environment. That’s where Cinnamon Sautéed Bananas come into the picture. What could go wrong with butter, cinnamon, sugar and bananas, oh and did I mention BUTTER? After a fiasco of 3 burned bananas in the first attempt, the second attempt results were heaven on a plate! Read on for recipe, tips and photos!

Cinnamon Sautéed Bananas - Hawaii Recipe


  • 4 small or medium bananas (firmly ripe or slightly underripe)*
  • 2 tbs. baker's sugar (very fine)
  • 1 tsp. fresh ground cinnamon
  • 1 tbs. fresh lemon juice
  • 2 tbs. unsalted butter
  • *To add a bit of local Hawaiian flavor, opt for apple bananas or plantains, rather than "US bananas"


  1. Layout ingredients and supplies on your prep table. You will need a cutting board and paring knife, a mixing bowl, measuring spoons, a spatula, a spoon, a sauté pan, a serving plate and paper towels.
  2. Prep your ingredients. Peel your bananas and discard peels. With your cutting board and paring knife, slice the bananas lengthwise into about ¼ inch slices. Each banana should yield 3-4 slices. Halve your lemon and squeeze 1 tbs. of juice into your mixing bowl.
  3. Pre-heat your sauté pan on medium-high heat. Add 2 tbs. unsalted butter.
  4. In your mixing bowl, add 1 tsp. ground cinnamon and 2 tbs. baker's sugar to the lemon juice and stir gently until combined. Place your banana slices into the cinnamon mixture and coat evenly on both sides.
  5. When the butter begins a low boil, add the cinnamon-coated banana slices. Slices should sauté on each side for 10 seconds, then with your spatula flip the slices and sauté the other side for 10 seconds. Continue flipping and sautéing sides in 10 second increments for about 2-3 minutes until the slices are golden brown and tender. The banana slices should maintain their "crescent" shape and be slightly carmelized.
  6. Remove the pan from heat and transfer the banana slices to a paper-towel-covered plate to gently remove excess butter. Do this quickly because you do not want your banana slices to cool.
  7. Serve warm on a pre-heated plate or serve over ice cream. Add honey or chocolate syrup drizzle and a dash of cinnamon for an extra treat.

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