Bananitos Fritos

Fried Bananas

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This recipe is best prepared with what we call murrapo bananas or lady’s finger bananas. They are small, a bit firmer, and tastier than larger bananas. But regular bananas will work well in this recipe, too. We serve baked, fresh, and fried bananas alongside of many dishes: soups, sancochos, meats, and beans. We usually do not serve them as a dessert, but they are so good that you could serve these with ice cream and you would feel very comforted.


  • 1 teaspoon oil
  • 12 lady’s finger bananas or 8 small bananas, peeled
  • 4 tablespoons butter
  • 8 tablespoons light brown sugar
  • 1 teaspoon grated lime peel
  • 1 tablespoon lime juice
  • 1 tablespoon butter, for baking


  1. Preheat the oven to 425°F. Lightly coat a large nonstick sauté pan with the oil and place over low medium heat. Add half of the bananas, 2 tablespoons of butter and sprinkle with 4 tablespoons of brown sugar and half the lime peel and juice. Sauté the bananas, turning constantly during 5 minutes; they will cook and the butter and sugar will create a caramel. Lower the heat if your caramel is turning too dark too soon. Repeat with the rest of the bananas.
  2. Remove the bananas from the pan and place in a baking pan.
  3. Put small pieces of butter over the bananas.
  4. Bake for 10 minutes and serve.