Hello Everyone! First and foremost, I am truly apologise for the lack of posts for the past month! As some of you may have been aware from previous posts, or if you follow my personal social media pages, I spent the last 3 weeks travelling Australia and the Northern Island of New Zealand. I arrived back home last weekend and have just been catching up on truckloads of work that I haven’t had the time to update Amcarmen’s Kitchen during that catch up week, as well as when I was on holiday. I did have content and material prepared beforehand and I was supposed to be posting while I was on holiday, but let’s face it – I didn’t want to be stuck in front of the computer all day while there were so many beautiful places around me to visit. Plus, I usually get home late and just want to rest a recharge for the following day’s adventure. Other than my apologies, I had an amazing time in New Zealand and I am already planning a trip back same time next year for a South Island trip!
Just a quick note before I jump onto today’s recipe (yes I am aware that today is Sunday and it’s not my usual Wednesday upload schedule), I will be posting two more Banana recipes (this one inclusive), which for those of you who don’t follow, was the theme for the month of February for Amcarmen’s Kitchen. The reason being is that I have already had these recipe lined up to upload but didn’t get around to doing so and I didn’t just want to scrap them off, and yes, that is why I am posting today as well – just until I catch up with the present and resume back to my normal Wednesday posts.
Today’s recipe is one of the easiest and quickest thing to make when you find yourself with a handful or more of overripe bananas. Of course, the first go-to recipe for overripe bananas would be to whip up a delicious loaf of banana bread – provided that I have the time and energy to do so – but pan-fried cinnamon bananas are just as tasty as banana bread. Pair them with a cuppa and you’ve got your Sunday afternoon hi-tea set and all ready to go!
PREP TIME <5 MINS | COOKING TIME 10 MINS | SERVES 2
- 2 large slight overripe bananas, sliced into 1/3″ thick rounds
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Olive oil, for frying
- Combine the granulated sugar, cinnamon, and nutmeg in a small bowl. Set aside.
- Add about a teaspoon of olive oil to a large non-stick frying pan and warm over medium heat.
- Add the sliced banana rounds and cook for about 2-3 minutes. During the last minute of cooking on the first side, sprinkle about half of the cinnamon mixture over the banana rounds.
- Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.
- Remove from the pan. Serve and enjoy with a nice cup of tea.
– Ally xx