Making Pan Fried Cinnamon Bananas is incredibly easy and quick. Follow these simple step-by-step instructions to create this delightful treat:

1. Prepare the Bananas: Begin by peeling your ripe bananas. Once peeled, slice them into even rounds, about ½ inch thick. Slicing them uniformly ensures they cook evenly in the pan. Avoid slicing them too thin, as they might become too soft and fall apart during cooking. If your bananas are very large, you can slice them lengthwise and then in half for a more manageable size.
2. Melt the Butter: Place a non-stick skillet or frying pan over medium heat. Add the butter to the pan and let it melt completely. Allow the butter to heat up until it’s shimmering and just starting to sizzle, but be careful not to let it burn. The melted butter creates the perfect base for caramelizing the bananas and infusing them with rich flavor.
3. Arrange the Banana Slices: Once the butter is melted and hot, carefully arrange the banana slices in a single layer in the pan. Avoid overcrowding the pan, as this will lower the temperature and cause the bananas to steam instead of caramelizing. If you need to cook a larger batch, work in batches to ensure proper browning.
4. Sprinkle with Cinnamon and Sugar: Immediately after placing the banana slices in the pan, sprinkle them generously with ground cinnamon and granulated sugar. Ensure each slice is evenly coated with the cinnamon-sugar mixture. The sugar will start to melt and caramelize as the bananas cook, creating that signature sweet and crispy coating.
5. Cook Until Golden Brown: Let the bananas cook undisturbed for about 2-3 minutes on the first side, or until they turn a beautiful golden brown on the bottom. Keep an eye on them and adjust the heat if necessary to prevent burning. The sugar will caramelize and create a slightly crispy edge.
6. Flip and Caramelize the Other Side: Gently flip each banana slice using a spatula. Sprinkle the other side with a little more cinnamon and sugar if desired. Cook for another 2-3 minutes, or until the second side is also golden brown and caramelized. The bananas should be tender and heated through, with a lovely caramelized coating on both sides.
7. Optional Flavor Enhancements: If using vanilla extract or lemon juice, now is the time to add them. For vanilla extract, drizzle a teaspoon or two over the bananas during the last minute of cooking. For lemon juice, squeeze a few drops over the bananas just before removing them from the pan. If you are adding rum or bourbon for a flambé, carefully pour a tablespoon into the pan after flipping the bananas and tilt the pan slightly towards the flame of your stovetop (if using gas) or carefully use a long lighter to ignite the alcohol. Let the flames subside before serving. (Exercise caution when flambéing).
8. Serve Immediately: Pan Fried Cinnamon Bananas are best served warm, right after cooking. The caramelized coating is at its crispiest and the bananas are perfectly soft and tender. Serve them as is, or with your favorite toppings and accompaniments.