This vegan caramelized bananas recipe is one the easiest you'll ever make. Chop them up, fry them, flavor them and serve. These tasty bananas are going to be your new favorite quick and easy snack.
They take less than 10 minutes to make and are a great option for a healthier and delicious breakfast when you don't have much time on your hands.
They taste so good with toast, oatmeal and even pancakes! I'd highly recommend that you try them with my vegan high protein banana pancakes. You can never have too much banana!
Why You Will Love These Bananas
- So Flavorful - As I usually make these caramelized bananas around fall time, I love to 'season' them with ground cinnamon as it really helps to bring out those autumnal vibes. Some other spices that work really well are ground nutmeg and ground ginger. I actually combined all three of them in my vegan gingerbread loaf cake.
- Versatile - The fact that these pan-fried bananas can be combined with so many other things is what makes the recipe so strong. The options are literally endless. Ever tried warm bananas and dairy-free ice cream? Why not try them with my vegan coconut whipped cream?
- Minimal Ingredients - Only 6 ingredients go into the making of this recipe. That is very little in comparison to the majority of my other treats. I love snacks when they're this simple.
- Allergy Friendly & Plant Based - This vegan caramelized bananas recipe is entirely vegan and dairy free.
- Ripe bananas - The riper the bananas you use, the better the flavor will be. You know a banana is ripe when they have become a darker yellow color and they are covered with brown spots. When I make my banana recipes such as, my vegan biscoff banana cake, vegan chocolate banana bread and vegan banana mug cake, I always make sure that I'm using ripe ones.
- Brown sugar - This is also known as Demerara sugar and it is used as the main sweetener in this recipe. It really helps the caramelization process and it also makes the bananas taste amazing.
- Maple syrup - This is the secondary sweetener that I decided to use. I personally love the unique taste of maple syrup and it definitely adds a contrasting sweetness to the brown sugar.
- Vegan butter - I used Vitalite dairy-free margarine in mine and it works really well. I recommend that you use a salted vegan butter if you can.
- Ground cinnamon - The most dominant flavor in this recipe. If you love cinnamon, you're going to be in heaven as soon as you try the bananas.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you'd like to make these bananas even healthier and a more nutritious breakfast, make the bananas refined sugar free. You can do this by removing just one ingredient - the brown sugar. Maple syrup is a better alternative for health than sugar so you can substitute the Demerara for it 1:1. Instead of the recommended half Tablespoon of maple syrup, add 1.5 Tablespoons. Use sugar free chocolate in my vegan ferrero rocher truffles and you'll have yourself another refined sugar free recipe.
- A clever addition that you can make is chopped nuts. More specifically, adding chopped pecans and walnuts which I believe are very complimentary to fall dishes. Stir them in at the same time as the brown sugar, maple syrup, vegan butter, cinnamon and salt. They shouldn't burn at the recommended temperature.
How To Make Caramelized Bananas
For the full method, please refer to the recipe card at the bottom of this post.
1: Slice some bananas.
2: Cook the bananas in a frying pan.
3: Add the other ingredients to caramelize the bananas.
4: Serve warm on toast or eat them alone.
Don't over-cook the bananas - The cooking times for these caramelized bananas depends on the type of stove you have but keep an eye on them at all times so that they don't over-cook and burn.
Slice the bananas thickly - I like to slice the bananas so that there is an average thickness of roughly 2-3 centimeters. You can chop them a little thicker if you like. Making them thicker also means that they're less likely to become to gooey in the pan.
Don't over-crowd the pan - Over-crowding the frying pan will make it difficult to manage and flip the bananas. Make sure that all the bananas are spread out nicely. If you want to fry a few slices at a time, feel free.
Yes, in fact, bananas which have been cooked are higher in iron content than raw bananas. Cooked bananas are also great for blood pressure and are full of beneficial nutrients.
Bananas being cooked increases their flavor, as well as the natural sugars of the bananas becoming caramelized. This means that their natural sweetness also comes out strongly.
The BEST way to serve this treat is with vegan ice cream. Warm bananas contrasted with the texture of cold ice cream is a true winner. They also go very nicely with breakfast pancakes and oatmeal. These are your caramelized bananas. Choose the best option for you!
Store them in the fridge for up to 2 days. You can either reheat them or eat them cold. You can't go wrong.
More Vegan Banana Recipes
If you tried this Vegan Caramelized Bananas Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Pan Fried Caramelized Bananas (Vegan)
For the banana mixture:
- 2 ripe bananas sliced
- 1 Tablespoon brown sugar
- 0.5 Tablespoon maple syrup
- 1 Tablespoon vegan butter
- Pinch of ground cinnamon
- Pinch of salt
Make the caramelized bananas:
- Chop your bananas into slices. I like mine to be about 2-3cm in thickness.
- Place the chopped bananas into a non-stick frying pan over a medium-high heat. Cook for a couple minutes flat side down.
- Add in the brown sugar, maple syrup, vegan butter, cinnamon and salt. Mix to combine with a wooden spoon over the heat.
- Cook for a further 2 minutes until the bananas become caramelized and golden brown.
- Transfer the bananas to a plate and serve immediately. Eat on its own or add to something like oatmeal, vegan ice-cream or French toast.
- The cooking times for these caramelized bananas depends on the type of stove you have but keep an eye on them at all times so that they don't over-cook and burn.
- I like to slice the bananas so that there is an average thickness of roughly 2-3 centimeters. You can chop them a little thicker if you like. Making them thicker also means that they're less likely to become to gooey in the pan.
- Over-crowding the frying pan will make it difficult to manage and flip the bananas. Make sure that all the bananas are spread out nicely. If you want to fry a few slices at a time, feel free.