Fried bananas on cinnamon toast

Now that Nablopomo is over, I figure it’s time to get back to posting more of the projects and foods I’ve made myself. I’m constantly talking about things I’ve done before, go to find the link, and realize that I never got around to posting about it. Bleh.

These fried bananas are ones I actually forgot about, which is funny, because my forgetfulness is what led to them in the first place. I kept buying a single plantain with the intent of us getting to try fried plantains, only to then forget it bought it until long after it’d gone soft, black, and furry slimy nasty.

Finally, I gave up and made fried bananas randomly one morning to go with the cinnamon toast I’d already planned.

How’d I make them? I, uh, winged it. I sliced the bananas, tossed them with a combination of flour and cinnamon, and then fried them in a pan, likely with butter.

Wait, no, looks like oil. *Eyes the right-hand side of the photo* Yep, oil.

I don’t remember what I did when I was winging it. Don’t judge. That’s what the pictures are for…to remind me how I did something. :P

Anyyywaaaayyyy….cinnamon toast. Butter, sugar, cinnamon on bread in the broiler. Complicated, I know.

I tried to be all technical and precise by lining a certain number of slices on each piece of bread for a picture. But really, that’s ugly and unappetizing.

Piling it on was much, much better.

Because I was winging it, I accidentally overcompensated for the sweetness of the bananas, thinking the toast and bananas should both be unsweetened. Turns out, they weren’t really sweet enough, so I sprinkled a little sugar on top. Kids loved it.

I hear these are also good on vanilla ice cream. Oh, and if you’re wanting an actual recipe, it looks like the common ration is 1 teaspoon cinnamon to 1/4 cup flour for about 4 bananas. I have no idea how accurate that is, though. That would imply I measured.