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Caramelized Banana Topping

May 1, 2013

banana nut topping

What are you thankful for today?  Maybe that it’s Wednesday & May.  For Lent, I had a gratitude journal, which helped me focus on the good’s instead of getting caught up in irrelavant’s.  It was nice; gratitude brings perspective.

If everyday you think about all that you’re thankful for you move past the big 5 (health, job, family, friends & whatever else).  You notice that you’re thankful for quite a lot.  Like having a few minutes to watch your favorite show, affording a nice dinner out with friends, dedication to making exercise a part of your daily/weekly routine, having 10 min to enjoy your morning coffee or being able to have dinner with family you don’t see that often.

After developing a super old roll of film I found during some deep cleaning last week, I give thanks that Facebook wasn’t around when I was in college.  Just sayin.

topping ingredients

I’m thankful for the stress-free weekday mornings my home office brings.  I actually have time to make breakfast, if I choose. And, I usually choose.

This caramelized banana topping is deceiving-ly easy to make.  Saute sliced bananas in butter, brown sugar & Grand Marnier / nuts (optional)…sprinkle with some cinnamon & serve.  Yum.

I have omitted the liquor & the nuts, still delicious.  I have also added in some peeled & diced ripe pears, also worth a try.

caramelized banana ingredients

Serving this over French toast, pancakes & waffles (& ice cream!) seems natural.  And, like here, sprinkled over oatmeal.

Be thankful.

banana caramelized topping on oatmeal


2 small bananas, sliced 1/4 – 1/2″ thick
2-3 tbsp butter
2-3 tbsp brown sugar
2 tbsp walnuts, chopped
1 tsp Grand Marnier
pinch of cinnamon


  • Melt butter over medium heat in a medium skillet.  Once almost melted, add brown sugar, nuts & Grand Marnier, stir until combined, about 1 min. Add bananas & sauté for a minute or two.  
  • Serve over waffles, pancakes, French Toast or oatmeal.

Serves 2-3.  You can increase the butter/brown sugar to make it more of a syrup topping, too!

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