Bananas were not commonly seen in the United States until the beginning of the 20th century. In 1903, refrigerated boats were used for the first time to safely transport perishable food, including bananas, from tropical regions. The banana, which becomes more starchy and sweet as it ripens, is a very versatile fruit. It can be eaten many ways, including sliced and added to fruit salads, baked into breads and muffins, grilled, fried or simply peeled and eaten plain.
Things You'll Need
Cut two peeled bananas in half across the center, then cut each half lengthwise.
Pour the sugar into a shallow bowl. Roll the bananas in the bowl until they are coated with sugar.
Melt the butter in a large nonstick skillet over medium-high heat. Carefully put the banana slices in the skillet with the cut side down.
Saute the banana slices on one side for approximately 30 to 45 seconds or until the cooked sides are golden brown. The color is the result of caramelized sugar from the sugar coating, as well as the banana’s natural sugar.
Turn the banana slices with a spatula and continue cooking for an additional 30 to 45 seconds, again watching for the bananas to cook to a golden brown color.
References and Resources"Good Eats 2: The Middle Years"; Alton Brown; 2010
Purdue University; Horticulture and Landscape Architecture; Banana; Julia F. Morton; 1987
Epicurious: Pecan Waffles with Caramelized Bananas
"Eating Well"; Caramelized Bananas; Winter 2004
Resources"North County Times"; Butter and Bananas Add Fresh Take to Bruschetta; J.M. Hirsch; August 4, 2011
NPR; Grilling Your Dessert; Natalie Y. Moore; June 21, 2006