May 15, 2013

To quote a friend: I do not eat desserts. Except when I do.

Accurate. Perhaps too accurate.

In my never-eat-dessert-unless-it-is-my-birthday (which ps: is today) world, I have been eating these for “dessert” every night all week. The only ingredients are banana, honey, olive oil, and cinnamon. All health beneficial and crispy-yummy. They are amazing by themselves, or give a nice upgrade sprinkled over french toast.

"Fried" Honey Banana from Rachel Schultz

Serves 1

1 slightly under-ripened banana, sliced
1 tablespoon honey
Olive oil or coconut oil

Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.

"Fried" Honey Banana from Rachel Schultz

"Fried" Honey Banana from Rachel Schultz

Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.

"Fried" Honey Banana from Rachel Schultz

Allow to cool and sprinkle with cinnamon.

"Fried" Honey Banana from Rachel Schultz

4.5 from 61 reviews
fried honey banana
Serves: 1
  • 1 banana, sliced
  • 1 tablespoon honey
  • Cinnamon
  • Olive oil or coconut oil
  1. Lightly drizzle oil in a skillet over medium heat.
  2. Arrange banana slices in pan and cook for 1-2 minutes on each side.
  3. Meanwhile, whisk together honey and 1 tablespoon of water.
  4. Remove pan from heat and pour honey mixture over banana.
  5. Allow to cool and sprinkle with cinnamon.

Adapted from Sarah Chouiery.

My New Cookbook



  • Sydne

    So amazing! I just made this for my boyfriend and put it over chocolate chip ice cream. Delicious, thank you!

  • Anna

    Loved this recipe! I am currently pregnant and had a huge craving for something sweet. This recipe hit the spot! I didn’t have any olive oil so I used coconut oil. My banana was also on the riper side, so it came out on the mushy side. No complaints here though! I also added some Hersey chocolate sauce to top it off! Perfecto! Easy to make and delicious. Will definitely be making this again.

  • Dawn

    I cut my pieces a little thicker and they came out nicer than when thinly sliced, which can make a mushy mess. Yummy!

  • Olinda

    Isto deve ser simplesmente delicioso!
    Vou fazer!
    Depois volto para fizer tá!

  • Julia

    I just had these over pancakes, with pumpkin pie spice instead of cinnamon. YUM! :)

  • Anonymous

    Can I use frozen bananas I don’t have any more ripped ones

  • Anonymous

    When you click on the print version…..The dash is missing between the 1-2 for cooking time.

  • Phillis

    I love plantains and they will turn out wonderful with this recipe but they are not the same as a banana. Personally, I only add salt to plantain when frying. If my bananas are ripe I fry them with butter and add a pinch of salt. They are very soft and will loose their shape as slices but like this, they are a wonderful replacement of jam at breakfast. To have those pretty slices, the banana must be under-ripened.

    • Peter

      At the top where she says the ingredients, she says and I quote,” slightly under-ripened banana.” Please read before criticizing.

      • Shannon

        Peter, I think she was reiterating. Just giving her experience when saying the banana needs to be under-ripened for the slices to keep their shape. Yes, it says in the paragraph that the recipe calls for under-ripened bananas but doesn’t say why. This is Phillis’ experience, not a critique.

  • YUMMY I just made up this 2x one using raw honey delicious and the other banana I used Blue Agave honey less calories, both were delicious, also great on the French toast rather than syrup. Enjoy and thanks for passing this one on.

  • These look so delicious!! I wonder how they would be in pancakes and waffles? Mmmmmm :)

  • sophie

    I tried the recipe today but the bananas didn’t stay firm – still delicious but I was wondering if you have a tip for this b/c the bananas came out mushy. Am I supposed to use pretty large bananas? Any help would be great!

    • Vicky

      My guess would be your bananas were too ripe. It does say ‘under ripe’

    • Mayette

      The best banana variety to use for frying is the ‘SABA’ or CARDABA.

    • Jennifer

      Thats why it said a little under ripe so it won’t be mushy

  • Dianne

    Cooked as directed then toasted 2 slices of bread, spread peanut butter over both slices with raisins then added banana mixture to make a good but had to use a fork due to bananas over ripe.

  • Made these for the family tonight. Thanks for the tasty, healthy treat idea!

  • Elizabeth

    SO GOOD! I made these with coconut oil and allowed it to heat up first. They browned right up. I don’t think I needed the water with the honey though, but it was still amazing. Would definitely recommend using under ripe bananas (as you suggest). Mine were more toward over ripe, but I didn’t mind the mushiness.

    • Diane

      How much oil do you add?

  • Carlos Lara

    In Venezuela, we eat fried bananas (actually platanos, wich are bigger bananas) on a daily basis, we just add some grated white cheese…

    • John Dover

      Thanks Carlos, I would of never thought of cheese with the banana.I have access to platanos, which I think are more dense and heartier but a little less sweet than a traditional banana. I feel they would hold up better while cooking. Could you be more specific about the white cheese? Cheddar. Swiss ect……?

      • tracey

        I don’t know how old this comment is, but, if you’re still watching John Dover… there’s a restaurant in Minneapolis that serves plantain pancakes with cotija cheese sprinkled on top. It’s a very pungent, crumbly cheese (doesn’t really melt), a little goes a long way, but OH MY GOODNESS I’ve never had anything like it. So. Good.

        • Judy Taylor

          After living in Puerto Rico I cook rioe plantains in a little butter

    • Anonymous

      Aplantain is in the potato family, and they are ususally eaten in pieu of potatoes.

      • Anonymous

        No, they are in the banana family.

      • random

        Plantains are indeed used in the same way as potatoes, but are in the banana family.

  • Melanie

    Just made these for the first time tonight and they are so delicious. I’ve been trying to eat healthy, and these are definitely my new go to for sweet cravings. YUM.

  • Lola

    Wow! So delicious! Yes they came out a little soft. That’s the way they are supposed to be. It is best to use under ripe bananas if you want something a little more firm. The honey will provide plenty of sweetness. I served mine on top of a waffle. Excellent breakfast.

  • Kathleen

    Can u use Raw Honey for the fried banana?

  • Christina

    Thanks for the recipe! These turned out great. I put them over some plain greek yogurt and added some chopped walnuts. It was like dessert for breakfast!

  • Briana

    are they supposed to firm up? I couldn’t get mine to be anything other than super mushy. Still yummy but not the firmness I was expecting. Anything I could try?

    • Vicky

      Your banana was most likely too ripe. It says to use ‘under ripe’ ones.

  • Karen

    Fabu! Made them tonight. Doubled the recipe…would make with less water.

  • Sandra

    Delicious. Had this with Greek Yogurt on top. Next time I will toast pecans as well.

  • mike

    Added raisins and walnuts awesome

  • Gail F.

    I have never met a fried banana I didn’t love; am sure these would be no exception. Are some of these commenters expecting banana chips?
    Thanks for this recipe!

  • Trying this tonight! Thanks for the top tip

  • Corinna

    I cook these to put over pancakes! I didn’t have any syrup. I was the best!!!!

  • This looks amazing! Im getting ready to make them right now with the honey! Thanks!

  • Theresa

    Just did these. Now waiting to cool. They turned out perfectly (picture wise) but they look and smell delicious! Thank you!


    Just tried these bananas!! So simple but so delicious!!
    My diet is plant based so I used agave nectar instead of honey.
    I used coconut oil. Definitely satisfies a sweet tooth!

  • Melissa

    Best fried bananas I’ve ever made or had! Love them!!! Thanks for the great recipe and blog

  • I just tried these. They tasted nice and sweet, but I wasn’t in love with the consistency. As others mentioned, mine got a little mushy and didn’t brown immediately. However, I noticed you have a gas cooktop, and mine is electric. Perhaps this is part of the problem? My oil was definitely heated through when I added the bananas, but I was actually surprised the recipe stated just medium heat, as I would have expected it to be medium-high. I didn’t change it, however, due to olive oil’s relatively low smoking point and my comparative inexperience in the kitchen.

  • Kittie

    Very good over vanilla ice cream!

  • Erica Edwards

    omg i love this recipe i love fried banannas i would of never thought of that

  • Barbs

    Hi there – I love your blog and your recipes. I’m pretty disappointed however to see a business taking your content and pass it off as their own with no acknowledgement or link to your blog. That’s just low.

  • Jen

    i put them over my steel cut oatmeal with a tablespoon of chopped walnuts and a sprinkle of coconut. Yum! I would love to try plantains!

  • JoAnn

    I used a ripe plantain instead and it came out delicious!

  • Ben

    Put a little lemon juice with the honey water mix and its amazing.

    • Anonymous

      Great tip.tnx! :-)

  • Beth

    I’m not sure what I did wrong, but I did not get the same result. They turned slimy and very gooey. They tasted awful

    • Molly

      I had the same result.. maybe our bananas were too ripe?

      • Shiro

        could be that your bananas were a bit too ripe but also make sure the pan is hot enough before you put them in the pan that should prevent the “melting”

        • jordan

          if you’re putting them in cold oil, the oil will soak into the banana slice. You need to make sure the pan is hot and you hear a sizzle when you start cooking.

  • Cynthia

    Just made these, added a sprinkle of sea salt topped vanilla bean coconut ice cream and wow! Yummy!

  • Hey Rachel,
    I made this dessert for my family last night and it turned out great. It was kind of like fried plantains, but way better. Thanks for posting this!

  • Marcus

    I just made these, it is ok. I guess because I’m dieting this is going good for my sweet tooth. I will definitely make it with the Brandy the next time.

  • Jenny

    they were very tasty! I added a little brandy to the skillet after I took the bananas out and added a couple of bananas back in and I like it that way too! Great recipe- thanks for sharing :) my husband loves them too!

  • Mary

    Can these be given as a gift in ice cream basket? How can they be stored? Thank you

  • Megan

    Yum! Just did this and it was a super quick fix to my sweet tooth. I am dieting right now, and this is a great quick snack to help satisfy my sweet craving.

  • looks great can’t wait to try this

  • LaVega

    Excited to cook this for my 3 yr old for breakfast over crepes, pancake maybe?!

  • Lovely recipe! Thank you so much for sharing!
    I am a big fan of coconut oil and the idea of frying a banana in it made my mouth water!
    Although my banana slices didn`t quite get all nice and brown like yours, they were delicious especially after pouring the honey mixture over it and sprinkling everything with cinnamon.
    Awesome pictures too!
    Marianna (reading you all the way from Northern Italy!)

  • Daniel

    Excellent… but no olive oil, please! Use butter.

    • Brandon

      Are you sure

  • Julianne

    These are amazing over vanilla ice-cream! I threw in an extra dash of cinnamon over top with dollop of whip cream. What a delicious dessert.

  • Tasha

    These were delicious, but I couldn’t get mine to brown up like yours did. I think my medium heat is lower than yours! I’ll have to try them again..and again…

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2018