Bananas Mason

Have you ever had overripe bananas that were too ripe to eat? See the picture below. If so, this is the recipe you've been looking for. Carol Mason introduced this recipe to me. It's an excellent way to use overripe bananas and much easier than baking banana bread. I took the liberty of adding cinnamon and offering other variations. Serve this with the ice cream of your choice.

  
    Recipe serves
    Active time
    Total time
  

    3 - 4 people
    15m
    15m
  

  
    Special equipment needed
  
    Large skillet

  
    Ingredients
  
    3 overripe bananas, peeled, any brown spots cut off
  
    2 tablespoons butter
  
    1/4 teaspoon ground cinnamon
  
    1 tablespoon maple syrup

  
    Variations
  
    • Use brown sugar or honey instead of the maple syrup.
  
    • Use ground nutmeg or cloves instead of cinnamon.
  
    • Add a little vanilla extract or rum.

  
    Instructions
  
    • Melt the butter in a skillet over medium heat. There should be enough melted butter to cover the bottom of the skillet.
  
    • Cut the bananas into 2 - 3-inch segments. Cut the segments in half. Arrange them in the skillet. See pictures below.
  
    • Cook until the bottom becomes soft and coated with butter, about 2 - 3 minutes.
  
    • Turn the bananas over and cook the other side until it is also soft and coated with butter, another 2 - 3 minutes.
  
    • Sprinkle with the cinnamon and drizzle with the maple syrup.

  
    Storage
  
    • You can make these before your meal and leave them in the pan. Gently reheat before serving. 
  
    • The bananas turn brown quickly once they are cut and turn an even uglier shade of gray when refrigerated. Eat these within a couple of hours of making.

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