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While I’m a huge fan of consuming frozen bananas covered in homemade magic shell, because obviously, these pan-fried bananas with coconut cream are almost just as amazing, and simple to make.
I started experimenting with pan-fried bananas as per the request of the two most important men in my life—my dad and my husband. Growing up, my dad’s favorite dessert dish was banana cream pie, and to create a similar concoction, I decided to experiment with pan-fried bananas using coconut oil and honey.
I hoped topping the pan-fried bananas with coconut whipped cream would give it more of a “bananas and cream” feel, and I have to say—it’s an amazing combination. As it turns out, a little coconut oil and coconut cream is just what every banana needs. I may be slight partial on that one—given that I’m a huge fan of coconuts. But, I’d trust me on this one.
If you’re new to making pan-fried bananas, or whipped cream from coconut milk—never fear, it is so much easier than you think. As long as you are generous with your coconut oil, pan frying bananas couldn’t be easier, and only takes about 5-6 minutes.
Since we’re all about the “grab and go” in our house, I typically make coconut whipped cream in large batches (using 2-3 cans of full-fat coconut milk at a time), and store it in the fridge to be used as a topping for fruit, sweet potatoes, or just eaten straight. It a very simply process, and as long as you can “dump” contents out of a can and turn on the mixer button, you’re in business.
I recommend making the pan-fried bananas just before consuming as the consistency can change after refrigeration.
Pan-Fried Bananas with Coconut Cream
Prep: 10 minsCook: 8 minsTotal: 18 mins
Servings: 2-3 1x
Ingredients
- 2 ripe, but firm bananas, sliced
- 1 tbsp coconut oil
- 1 tsp raw honey
- 1/8 tsp cinnamon
- 1/8 tsp vanilla extract
- pinch of unprocessed sea salt
Coconut Cream:
- 1 can full fat coconut milk (chilled in fridge overnight)
- 1 tsp raw honey (optional)
Toppings:
- unsweetened coconut flakes
- sliced almonds
Instructions
- Over medium heat, melt coconut oil and honey in skillet. Add cinnamon, salt and vanilla extract, and “swirl” to combine.
- Place sliced bananas in skillet and cook for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown.
- Remove from heat, and remove the bananas from pan.
- While bananas are cooling, remove can of coconut milk from fridge and open upside down. Gently pour out the coconut water that is separated and sitting on top of the coconut cream into a separate bowl.
- Place the thick cream that remains in a mixing bowl and whip until peaks form (about 2-3 minutes on high if using a mixer.) Add honey while whipping.
- If the separate cream is somewhat solid, add a tablespoon or two of the separate coconut water back to the cream while whipping to give it a creamy texture.
- Layer bananas, coconut cream, sliced almonds, and coconut flakes in a bowl. Take picture of your masterpiece for Instagram, and consume. Serves 2-3.
Notes
- I now have a full tutorial on how to make coconut whipped cream.
- Use full-fat coconut milk, not coconut cream or reduced-fat coconut milk for the whipped cream.
Any questions about how to make pan-fried bananas or coconut milk whipped cream? Let me know below!
E
raf says
I don’t usually make whipped cream because I try to get my kids to enjoy food without adding sweetness so their taste buds are used to natural flavours but this sounds so good. Do you know if the coconut cream can be made in a high speed blender rather than with a mixer?
Noelle says
Hi Raf! Actually, the coconut cream isn’t sweet at all. It’s rich and creamy. I would recommend leaving out the honey, and adding a bit of cacao (or cocoa) powder to it instead. I actually made this “creation” in order to tone down the sweetness of the bananas! 🙂 I think a blender will work! The separated coconut milk is actually pretty solid – so, you might want to reserve a bit of the coconut water and add a tablespoon or two of it to the blender along with the cream. Hope that helps! Let me know how it works, ok?
Giselle says
Yum! Sounds delicious! I love coconut whipped cream and make it for every holiday. No one notices the difference!
Noelle says
Isn’t that the truth! 🙂 It’s one of those “fan favorites” I take everywhere to top desserts or fruit for parties and such. Hope you enjoy it!
Georgia says
Hi Noelle! This isn’t related to the above post, but when I try to subscribe to your website, it won’t let me and says that no email provider has been set for the option, please try again. I don’t know why its not working!
Georgia says
Don’t worry, I got it to work 🙂
Noelle says
Glad it worked out! 🙂
Nancy says
I’m not a fan of bananas either. I usually freeze them for smoothies, just for the health benefits..BUT..this looks and sounds DElicious!! I can’t wait to try it!
Noelle says
Ha! I’m glad you can relate, Nancy! 🙂 Thanks for your comment! Let me know how it goes!
Karen says
Any idea the carbs in this recipe? I really need this in my life!!!!
Noelle says
No, sorry! You can look at what’s in the bananas and honey, and get a ballpark from there. 🙂
Jennifer Gull says
This was amazing. I added the carmalized bananas, coconut whipped cream, and strawberries to the top of my sweet potato waffle.
Kelly Coffman says
Just made this and everyone loved it. Added some walnuts just bc I happened to have it on hand. So good!
Shilpi says
Is this Keto friendly?
Davonne says
Have you tried fried bananas in a banana pudding. I’m thinking about giving it a shot. What do you think
Noelle says
Sounds good to me!
Dana says
I had a hard time with my bananas could it be they arent ripe enough? I modified because I’m doing whole 30 so I didnt add honey so I just did coconut oil. Taste good still
Noelle says
Hi Dana! This recipe is one you do have to experiment with (heat of pan, ripeness of bananas). The honey is what gives it a little bit of a glaze, so I’m guessing your bananas were more soft then sautéed.
Brittany Rivera says
I’m curious, why do you prefer full fat coconut milk vs. coconut cream?
Noelle Tarr, NTP, CPT says
Because of the consistency.
Billi says
Can I use a stick blender for the whipped cream?
Noelle Tarr, NTP, CPT says
I recommend following the tips and tricks in my Coconut Whipped Cream post!