Ingredients:

  • 2 large firm bananas
  • 2 Tbsp unsalted butter
  • 2 Tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • A generous pinch of fine sea salt
  • ½ tsp vanilla extract (optional)

Instructions:

  1. Peel the bananas. Slice them diagonally into thick ovals, approximately ¾ inch (2 cm) thick. Set aside.
  2. In a small bowl, whisk together the brown sugar, cinnamon, and salt.
  3. Heat the skillet over medium heat. Add the unsalted butter and allow it to melt completely until it foams, subsides, and small brown flecks form at the bottom (brown butter). Watch carefully to prevent burning.
  4. Sprinkle half of the brown sugar/spice mix directly into the melted butter. Immediately lay the banana slices into the pan in a single layer, ensuring they don't overlap.
  5. Cook undisturbed for 2–3 minutes until the undersides are deeply golden brown and caramelized.
  6. Gently flip the bananas using a spatula. Sprinkle the remaining sugar/spice mix over the newly exposed side. Cook for another 2–3 minutes until the second side is caramelized.
  7. As the second side cooks, the sugars should melt into a syrupy glaze with the butter. If using, remove the pan from the heat and quickly stir in the vanilla extract.
  8. Transfer the bananas and all the pan sauce immediately onto serving plates and serve warm, preferably over vanilla ice cream.