Banana cinnamon skillet

Sugar cravings can be so difficult to manage but I find bananas to be a great substitute in many recipes without compromising flavors or one’s health.

I created this super basic dessert while housesitting awhile back. It’s not only simple and tasty, but it won’t really set you back a lot of calories and the ingredients can all be found in anyone’s kitchen- not just a health foodie or paleo person. I find this to be key as many gluten-free, Paleo, Whole30 or other healthy lifestyle plans require substitutions that can’t always be found (at least here in Belgium) without breaking the bank or forcing you to hop from bio shop to bio shop, scouring the shelves for just the right ingredient.

Life is too short to stress so why not make something to satisfy that sweet tooth in just a few minutes!


  • 1-2 ripe bananas
  • 1-teaspoon of cinnamon
  • 1-tablespoon coconut or other oil
  • A handful of nuts.



1.) Pour or scoop (if using coconut oil) your oil into a skillet and turn the stove on to medium.

2.) Slice your bananas along the short side so you have round disks slices.

3.) When the pan is hot*, ad the bananas and let them brown in the pan and add a dash of cinnamon on top. When side 1 is brown and crisp, flip and add the remaining cinnamon.

4.) When the bananas are warm and brown on both sides, remove from the pan and put on a plate. Add a few nuts like pecans or cashews- whatever you have on hand and enjoy!

Feel free to top it off with other yummy toppings such as berries, raisins, or shredded coconut.

*Note: Stove temperatures differ depending on which type of heat you’re using so the right temperature should be somewhere between burning the slices of banana and too little heat. Just be watchful the first time you make these and you’ll get the hang of it.

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