Something magical happens when butter and banana meet heat. The sugar in the banana melds with the salty fat from the butter and the result is a gooey, crispy outta-this-world way to eat banana. Try them on toast or just by themselves. You’ll love it!
Slice a banana in half and then slice each half into 4 long thin pieces. Butter one side of your banana. Melt more butter over medium heat and then place bananas, unbuttered side down, onto the frothy fat. Don’t touch! It’ll take from 5-10 minutes for these babies to crisp up. You’ll know it’s time to flip when you see the bottom half of your banana looking kinda translucent and is getting mushy. Flip with a fork and let the buttered side of your bananas get a chance to turn to gold.
The hardest part is waiting for them to cool enough to eat- severe mouth burns on my part have been a regular occurrence. Master your self control and then munch of this delectably simple food to your heart’s delight.
For a little more pizazz, once the banana’s are cooked, pour on 1/4 c. of brandy and then set them on fire. They burn out quick and as long as you’ve remembered to stand far away while the fire burns- your dinner guests will be impressed!
You can also cook plantains the same way as the bananas (albeit, allow for the use of a lot more fat, coconut oil preferably). Plantains cook up firmer and are like banana meets potato. Also very satisfying but without the ridiculous sweetness you find in regular fried bananas.