Chef’s Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady’s group Sunday brunch. But it came out so good that I felt I just had to post it… I did manage to get a good final shot.
Add the coconut oil to a skillet over medium heat.
Add the bananas.
Toss until they begin to soften, about 45 seconds.
Sprinkle in the cinnamon.
Toss for an additional 45 seconds.
Chef’s Note: You need to add the bananas when the coconut oil is hot enough to make the sizzle… If that happens then it’s about 45 seconds on one side, and 45 seconds on the other.
Serve with a dollop of cream, and a sprinkle of cinnamon. Enjoy.