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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.
Any questions about how to make pan-fried bananas or coconut milk whipped cream? Let me know below!