So this is not the healthiest of recipes, but it’s not all that unhealthy either, and boy was is tasty! This has been on my list of projects for a couple months: to simply get out a frying pan, add a little nonstick spray, and plop cinnamon sprinkled bananas in the pan at medium heat. Seemed so simple, and yet I just kept putting it off, until last night! And they turned out delightful! My hubby thought I used too much cinnamon, but otherwise, we all loved them! I got the recipe for “Perfect Grilled Bananas” from this way cool and funny blog: Clean Eating Chelsey, and I can’t wait to try some of her other recipes!!
NOTE: In the photo on the recipe blog, it shows a semi-ripe banana, we used a very spotty and ripe banana, and the result was this soft tasty dessert…
From the Clean Eating Chelsey website:
Perfect Grilled Bananas
-1 banana (ripe = caramelized sugars)
Begin by picking the biggest and ripest bananas of the bunch. Unfortunately for me, this day was kind of on the less ripened side. However, you want a riper banana so the sugars caramelize together and make an ooey gooey (technical term) mess.
You only need half of a banana — unless you like a whole (who am I to tell you how to eat your bananas?). Slice the banana in half length-wise.
Spray a small skillet with cooking spray and heat to medium. Do not heat your skillet too high as no one likes scorched bananas. Sprinkle cinnamon on the inside slices of the bananas and lay facedown in the skillet. Heat for two-three minutes and flip. Before you flip though, be sure to sprinkle cinnamon on the other side as well. Heat for an additional 2-3 minutes.
What you end up with is a sweet and delicious grilled banana that will make you forget your world’s troubles.