Oven-Fried Bananas
Submitted by VNS61
Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.
YIELD
8 servingsPREP
5 minCOOK
5 minREADY
10 minTwo ingredients, 10 minutes, one pan. Firm-ripe bananas go into a hot buttered pan on the bottom oven shelf and come out lightly caramelized with browned edges.
The trick is heat management: the pan goes in hot to melt the butter fast, and the bananas cook on the bottom shelf where the heat is most intense, five minutes is all it takes. Use yellow bananas that are still firm. Overly ripe ones turn mushy rather than holding their shape and getting that light golden crust.
Serve them savory with salt and pepper alongside grilled meat, or shake on cinnamon and a little sugar for a two-minute dessert.
Ingredients
Directions
Choose yellow (firm-ripe) bananas.
Cut them in half crosswise.
Spray a small square nonstick cake pan with cooking spray.
Preheat oven to 450℉ (230℃).
Put the butter in the pan; place in the hot oven just long enough for butter to melt.
Place the bananas in the pan and tilt the pan so the bananas roll and become lightly coated with butter.
Place the pan on the bottom oven shelf and bake only 5 minutes, turning the bananas once, until just browned.
Serve with salt and pepper as a starchy side dish, or sprinkled with cinnamon and sugar substitute as a dessert.
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