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.
- 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
- unsweetened coconut flakes
- sliced almonds
- 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.
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!