This recipe originally appeared as a monthly contributor post on The Best Blog Recipes. I have now posted the recipe here as well for archiving purposes. My original teaser post is below and the recipe is underneath it. Make sure you check out The Best Blog Recipes, too…they have a ton of great recipes!
This recipe was inspired by the age-old problem, how to use up overripe bananas. No matter how hard I try to buy a good number of bananas for my family, I can never seem to get it right. If one week I don’t have enough, I try to buy a few more the next week, but then it seems I have too many! Luckily there are lots of yummy things you can do with overripe bananas. Banana bread is really the first thing that comes to mind, but sometimes that is a little more trouble than I have the energy or time to tackle. This recipe is so quick and easy, and it is perfect for a special breakfast or even an afternoon snack! I like to serve it with cherry yogurt and some V8 Fusion juice for a nice breakfast that energizes the kids and gives them a great start to the day!
Please visit my guest post on The Best Blog Recipes as well!
- 2 slightly overripe bananas
- 2 tablespoons sugar (you can substitute granulated Splenda, if you like)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Olive oil spray
- Slice the bananas into rounds, approximately ⅓ inch thick.
- In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
- Spray a large skillet with olive oil spray. Warm over medium heat.
- Add the banana rounds and cook for about 2-3 minutes.
- During the last minute of cooking on the first side, sprinkle about ½ 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.