Rum and Cinnamon Caramelized Bananas

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Yes. Bananas, butter, brown sugar. With the addition of rum, cinnamon, and a pinch of coarse sea salt. All cooked in a pan until they are golden brown, syrupy, and perfectly soft.
rum caramelized bananas
You might think this is a dessert. And you could be right. These rum caramelized bananas definitely taste like dessert. And you could definitely eat them over ice cream. They would be delicious over french toast. I put them in oatmeal.
rum caramelized bananas
I know. Boring. But I try (and often fail!) to eat a healthy breakfast, and oatmeal is often on the list. But it gets so boring. For real.
rum caramelized bananas
So I sometimes add treats to my oatmeal. It could be chocolate. It could be nut butter. Or in this case it’s definitely some bananas caramelized with a bit of rum and cinnamon. Is it the healthiest addition? Probably not. But it’s better than the cinnamon roll or doughnut that I want to eat, so I consider it a win.
When you make these, you’ll need bananas. Obviously. But unlike most banana recipes where you might want super ripe, blackened bananas, in this case, you want yellow bananas with no green or black in sight. It might take some luck on your part, but that will give you the best result here. Your caramelized bananas won’t be mushy, but they also won’t taste like unripened fruit. So aim for perfection if you can, but use what you’ve got.
As far as everything else goes, it’s pretty easy. Rum — whatever dark rum you have. Only a splash is necessary. If you don’t have dark rum, you can use bourbon, whiskey, white rum, or leave it out (in that order!) I mean, you don’t have to add the liquor. But it just elevates this to a new level, I promise you.
rum caramelized bananas

Rum and Cinnamon Caramelized Bananas

Whether for breakfast or dessert, these rum caramelized bananas take minutes to make and elevate whatever they are served with
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Prep Time 10 minutes
Servings 2
Calories 91 kcal


  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 medium banana sliced
  • 1/4 teaspoon cinnamon
  • 1 tablespoon dark rum
  • Coarse sea salt


  • Melt the butter in a medium skillet over medium heat.
  • Add the brown sugar and let it cook for a minute or so.
  • Add the bananas to the pan in a single layer, and sprinkle with cinnamon.
  • Let cook for a minute and carefully flip the bananas. Let cook for another minute and turn off heat. Add the rum, and a pinch of sea salt. Flip bananas again.
  • Serve immediately.


Storing leftovers: You can store leftovers if you have them, but you shouldn’t. Make them and eat them.
Variations: You can use bourbon or whisky instead of dark rum, or white rum if you want.
Pairs well with: Double Toasted French Toast, Vegan Gluten-Free Blueberry Waffles, Buttermilk Chocolate Chip Pecan Pancakes


Calories: 91kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 52mgPotassium: 11mgFiber: 1gSugar: 6gVitamin A: 176IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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